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.
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."
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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
- 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
- Combine the chickpeas, sunbutter, kimchi, red pepper flakes, if using, and 3 tablespoons of the juice from the kimchi in a large food processor.
- 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.
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
Recipe
Kimchi Hummus With Sunbutter (No Oil or Tahini)
Equipment
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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
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
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Rebecca
Great and easy recipe! I used 3 tablespoons of pumpkin seeds instead of sun butter. Blended in vitamix. Delicious. Thank you for the inspiration.