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.
Combine the chickpeas, 1 cup of kimchi, sunbutter, 3 tablespoons kimchi juice, and ¼ teaspoon red pepper flakes, if using, in a food processor.
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.
*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. StorageStore 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.