Gochujang Hummus is a bold and flavorful twist on classic hummus, blending the creamy richness of chickpeas with the deep, spicy-sweet heat of Korean gochujang. Try to make this a day ahead; the flavor develops the longer it sits. Use 1 tablespoon gochujang for a mild heat, or use 2 tablespoons if you like things a little spicier.
Ingredients
- 15 ounces can chickpeas
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 tablespoon gochujang
- 1 tablespoon lemon juice
- 1 clove garlic
- 0.5 teaspoons salt
Instructions
-
1
Combine chickpeas, tahini, olive oil, gochujang, lemon juice, garlic, and salt in the bowl of a food processor; pulse until coarsely blended. Scrape down the sides of the blender. Stream reserved chickpea liquid into the mixture as it blends until desired consistency is achieved.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Italian Wedding Cake
This is a bride's cake. It was served at a very dear friends wedding.
Easy Slow Cooker White Chicken Chili
This slow cooker white chicken chili is very quick and easy to prep, and never fails to please. My family and friends just love it! Serve with corn chips, diced onions, and shredded Cheddar cheese.
Roxie's Bran Muffins
This muffin recipe uses bran cereal. It was given to me by my midwife after having a baby. Guaranteed to make everything, and I mean everything, better!