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    Home >> Recipes >> Vegan Snack Recipes

    Kimchi Hummus (Without Tahini)

    Updated Oct 11, 2022 by Lori · This post contains affiliate links.

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    image to save this hummus recipe on Pinterest.
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    This easy and flavorful kimchi hummus is a tasty dip you can whip up in minutes. Instead of tahini, we're using sunflower seed butter for a delightfully nutty, allergy-friendly option. Kimchi hummus is great as a dip or a spread and can be mild OR spicy! Only 4 ingredients and a few minutes to prepare.

    overhead view of colorful orange hummus in a bowl surrounded by crackers.

    If you love kimchi, this simple and zippy chickpea dip has your name all over it.

    While this recipe is inspired by hummus, obviously it's far from traditional. Instead this joins the many other creative hummus recipes on the internet, which I see as a real testament to how much humans love hummus! We certainly love to experiment with flavors.

    On that note, I recently learned the word hummus is Arabic for chickpea. Cool, right? And the full name of the prepared dip and spread made with tahini is ḥummuṣ bi ṭaḥīna, or "hummus with tahini."

    Jump to:
    • Ingredients
    • Instructions
    • Serving Suggestions
    • Flavor Variations
    • Equipment
    • Storage
    • More vegan dips and spreads
    • 📖 Recipe
    • 💬 Comments

    I go through phases of craving kimchi and wanting to put it on pretty much everything, and that's exactly how this recipe came about. Next I'm thinking about making a creamy kimchi salad dressing. Yummm!

    All you need are 4 simple ingredients and a few minutes to make a batch of this healthy, oil-free hummus.

    The kimchi flavor comes through surprisingly well, but it's not necessarily a spicy hummus. The heat level is totally up to you.

    We added crushed red pepper flakes to give it a bit more heat. You could also add sriracha, gochujang paste, or even cayenne. Now, let's make a batch!

    Ingredients

    labeled photo of the ingredients needed for spicy kimchi hummus.
    • Chickpeas - to keep the recipe quick and simple, we're using 1 (15 oz) can of cooked chickpeas. TIP: Save the aquafaba to make oil-free salad dressing or mayo!
    • Sunflower seed butter - I usually buy Trader Joe's sunbutter which is made with just roasted sunflower seeds and salt. You can also make your own sunflower seed butter at home with roasted seeds and a food processor.
    • Kimchi - look for it in the coolers near the produce section of your grocery store, and be sure to check the labels. Some kimchi contains fish sauce, though many brands are vegan.
    • Red pepper flakes - I wanted to add a little extra spiciness to our hummus so I included about ¼ teaspoon crushed red pepper; you can omit this or use cayenne, sriracha, or another spicy chili sauce.

    Instructions

    two photos showing ingredients inside food processor before and after blending.
    1. Combine the chickpeas, sunbutter, kimchi, red pepper flakes, if using, and 3 tablespoons of the juice from the kimchi in a large food processor.
    2. Process the hummus, stopping as often as needed to scrape down the sides of the bowl. Taste and adjust the seasoning. You may want a bit more kimchi juice, a pinch of salt, or more spiciness.
    bowl of kimchi hummus garnished with chopped kimchi and green onion.

    Serving Suggestions

    What's more versatile than hummus? Aside from scooping up this colorful kimchi hummus with veggies, crackers, bread, and chips, you can also:

    • thin it with extra kimchi juice and toss it with noodles
    • spread it on sandwiches and veggie burgers
    • spread a thin layer inside sushi and spring rolls
    • dollop it on salads, baked potatoes and grains

    Flavor Variations

    Not in the mood for kimchi? You can absolutely make a delicious, "plain" oil-free hummus with this recipe. If you skip the kimchi I recommend adding some garlic and fresh lemon juice for flavor and consistency.

    Also, try it with peanut butter instead of sunbutter. Add a clove of garlic, a bit of freshly grated ginger, and a splash of rice vinegar, and it starts to take on peanut sauce vibes. So good!

    Equipment

    You'll need a large food processor or a high-speed blender for this recipe.

    Storage

    Kimchi hummus keeps for up to 5 days in the refrigerator. Typically, hummus freezes well, but I haven't tried freezing this one yet as we always devour it too quickly!

    More vegan dips and spreads

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    • Caramelized Onion Dip on a platter with crackers and bread for dipping.
      Vegan Caramelized Onion Dip
    • overhead view of a bowl full of zaatar hummus surrounded by raw veggies on a serving board.
      Za'atar Hummus
    • zhoug sauce drizzled with olive oil in a glass container.
      Zhoug Sauce (Oil-Free Version)

    📖 Recipe

    flavored hummus in a bowl surrounded by crackers.

    Kimchi Hummus With Sunbutter (No Oil or Tahini)

    Author: Lori Rasmussen, My Quiet Kitchen
    Tangy kimchi hummus is a tasty dip you can whip up in minutes. Instead of tahini, we're using sunflower seed butter for a delightfully nutty, allergy-friendly option. This oil-free hummus is great as a dip or a spread and can be mild OR spicy! Only 4 ingredients and a few minutes to prepare.
    Servings: 6 servings
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time: 10 minutes mins
    Total Time: 10 minutes mins

    Equipment

    • food processor

    Ingredients 

    • 1 (15 oz) can chickpeas, rinsed and drained
    • 1 ¼ cups kimchi, divided - *See Notes.
    • 3 tablespoons sunflower seed butter
    • 3 to 4 tablespoons juice from the jar of kimchi
    • ¼ to ½ teaspoon crushed red pepper flakes, optional
    • sea salt to taste, optional - If using salted chickpeas and sunbutter you may not need any salt.

    Optional garnish:

    • green onion, sliced
    • kimchi juice
    Prevent your screen from going dark

    Instructions
     

    • Combine the chickpeas, 1 cup of kimchi, sunbutter, 3 tablespoons kimchi juice, and ¼ teaspoon red pepper flakes, if using, in a food processor. Tip: for ultra smooth and creamy hummus use a high-speed blender instead.
    • Process the hummus, stopping as often as needed to scrape down the sides of the bowl. Once it's as smooth as you like, taste and adjust the seasoning. You may want a bit more kimchi juice, a pinch of salt, or additional spicy heat.
    • Chop the remaining ¼ cup kimchi. Spoon hummus into a serving dish, garnish with kimchi, sliced green onion, and a drizzle of kimchi juice, if desired.

    Notes

    *When shopping for kimchi be sure to check labels. Some kimchi contains fish sauce, though many store brands are vegan. You can also make your own kimchi at home. 
    Storage
    Store the hummus in an airtight container in the refrigerator for up to 5 days. I haven't tried freezing this particular one, but hummus is usually freezer-friendly.

    Estimated Nutrition (per serving)

    Calories: 148kcalCarbohydrates: 17gProtein: 7gFat: 6gCholesterol: 0mgSodium: 386mgFiber: 5g

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below.

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      Recipe Rating




    1. Rebecca

      January 17, 2022 at 6:28 am

      Great and easy recipe! I used 3 tablespoons of pumpkin seeds instead of sun butter. Blended in vitamix. Delicious. Thank you for the inspiration.

      Reply

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    author Lori Rasmussen in her kitchen

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

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