Korean Hummus

Name: Korean Hummus
Ingredients: 3 cans chickpeas (or use dry and pre-soak if you have the time); 1 handful blanched almonds; 1-2 cloves of garlic; olive oil; 60 grams Taeyangcho gochujang (Korean chili paste), or to taste; 1 teaspoon balsamic vinegar

6 ingredients

4 steps

Ingredients

3 cans chickpeas (or use dry and pre-soak if you have the time)
1 handful blanched almonds
1-2 cloves of garlic
olive oil
60 grams Taeyangcho gochujang (Korean chili paste), or to taste
1 teaspoon balsamic vinegar

Directions

1

Cook the chickpeas until they are soft.
2

Combine the chickpeas, almonds, garlic and a bit of oil in a food processor or blender and puree. You can take it smooth, or you can stop while there are still a few chunks in it, which I kind of like. Let's people get an idea what's in there. Add a bit more oil if it needs to be a bit looser.
3

Mix the Taeyangcho gochujang and balsamic vinegar in by hand.
4

Best to keep it in the fridge for several hours before serving to let the flavour blend. Bring back to room temperature before serving.