Gochujang Hummus

Take your classic hummus to the next level with Gochujang – one of best new combos!

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If you know me well, then you also know about my undying love for hummus… and my dying gochujang. πŸ˜€ I’ve been avoiding suicidal attempts that might take place anytime inside the cupboard and the fridge. I do not want such bloody scene! I don’t think you want me reporting such case, right?

So… hummus met gochujang… and they lived happy ever after… inside my tummy! πŸ˜›

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The gochujang gave an extraordinary spice and taste to the classic hummus. It was uh-mahzing! The gochujang can go from 1 tbsp to 2 tbsp – depending on how spicy you want the hummus to be. I think I used 2 tbsp and I am telling you – I polished off the whole plate.Β My cousin even asked me “Are you going to eat the whole thing yourself?” And I proudly said “Yes!”. Ohhh! It was so good! I enjoyed it with pita bread!

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And with all the holiday eating you’ve had, I thought of bringing a light dish to this week’s Fiesta Friday #152 – the final party for 2016. How amazing that I am co-hosting with Ginger this week, closing Fiesta Friday party for the year. And let me mention that I did co-host the first FF party this year, too. Yay! Opening and ending the FF party this year – how lovely!

Link up your best treats for our final FF party for 2016. Let’s celebrate together!

Happy 2017 to you, lovely people! I all wish you a blessed, healthy 2017. I am so grateful for your amazing friendship! See you next year! πŸ˜‰Β 

Gochujang Hummus

Ingredients:

  • 1 15-ounce can chickpeas,Β not drained (optional: you can reserve 1 heaping tbsp for serving later)
  • 3Β cloves garlic, skins removed
  • 1/3 cup tahini (1/2 cup tahini if you don’t want to skin the chickpeas)
  • 1-2 tbsp gochujang
  • 2-3 tbsp fresh lemon juice
  • Salt, to taste
  • 1-2 tbsp extra virgin olive oil

To serve (optional):

  • Olive oil
  • Few pieces chickpeas
  • Roughly chopped parsley

Instructions:

SKINNING THE CHICKPEAS IS COMPLETELY OPTIONAL. IF YOU DO NOT WANT TO SKIN THE CHICKPEAS, SKIP INSTRUCTIONS NUMBER 1-3.Β 

  1. Separate the chickpeas and its water. Reserve the chickpeas water for later.
  2. In a shallow dish, place your drained chickpeas and remove the skin. Hold one chickpea with your index finger and thumb and it will easily pop out. Repeat until all skins have been removed. This will take about 20 minutes. Alternatively, you can also place the drained chickpeas in a bowl and add water. Getting handful of chickpeas, rub them together using your both hands. Some skins will be easily removed, but some will still stay. You can pour out the water with the skins. Since some of the skins are still intact, you can do the same process until most of the skins have been removed.
  3. Wash the skinned chickpeas and drain.
  4. Place the chickpeas in a heatproof bowl and put back the reserved chickpeas water.
  5. Add the garlic cloves and microwave on medium-high for 5 minutes. Let cool.
  6. In a food processor or blender, add in the microwaved chickpeas with garlic along with lemon juice, salt, tahini and 1 tbsp gochujang. While the food processor/blender is mixing, add in olive oil. Process until smooth and creamy, scraping down the sides as needed. Adjust the seasoning at this point, if desired. If you prefer the hummus to be more spicy, add another 1 tbsp of gochujang.
  7. Transfer into container and place in the fridge forΒ at least one hour to thicken and develop the flavor. (I placed mine overnight)
  8. To serve, drizzle more olive oil, chickpeas and roughly chopped parsley. Serve with your favorite crackers, veggies or pita bread.

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48 thoughts on “Gochujang Hummus

  1. Mmmmm hummus has to be our favourite dip! It is so versatile and you can add in so many flavours according to taste. Thank you for sharing with #CookBlogShare x

  2. I have yet to use gochujang at home and this is a great start because I LOVE hummus. I peel my chickpeas too. Only way to go. Thanks for coming to Saucy Saturdays, Jhuls.

  3. What a great idea, spicy hummus is lovely but never thought of using gochujang before. Happily I’ve just a bought a tub of the stuff for some kimchi fried rice I’m going to make, and was wondering what else I might use it in.

  4. Good afternoon Jhules, I adore hummus and I make it in the traditional Greek style so I was intrigued by the spicy ingredient you added.
    I am looking forward to trying your recipe.
    Best Wishes
    Daphne

    1. I always make hummus the traditional way – you know, with tahini only + seasoning. This is a nice twist & I was inspired to try more. πŸ™‚ Thanks for stopping by & I hope you’ll love this as much as I did. x

  5. Did you really open and close this year?! And we didn’t even plan it! Sometimes things just fall into place, yay! And gochujang & hummus? Well, that’s a marriage I highly approve of πŸ˜‚πŸ˜‚ Thanks for cohosting, Jhuls! 😘😘

    1. Yes, I really did! I just realized when you told me that I am co-hosting. πŸ˜€ I opened & closed 2016 with spicy recipes. Haha! Glad you approved the marriage! πŸ˜€ x

  6. I love hummus, and your take on it sounds absolutely delicious. I will take note to make the double amount … Thank you so much for co-hosting Fiesta Friday!
    Happy New Year!
    Ginger x

  7. I’m with you Jhuls when it comes to dip – when I like something, look out! I like your presentation with the oil and additional whole chickpeas. Reminds me of a flower! Happy Fiesta Friday and thanks for co-hosting. Best wishes to you in 2017.

    1. At first, I thought it looks like a gingerbread man. Thank goodness it looked like a flower to you. πŸ˜€
      Thanks for the wishes & for stopping by, Aunt Juju. Happy new year to you! x

  8. Hi Juhls
    Happy New Year!
    I love the sound of this and couldn’t stop laughing that you almost polished this off by yourself! I must give it a go!
    Thank you for co hosting and all the best for a very happy 2017! πŸ™‚

    1. Let’s say I have a weakness when it comes to dips & spreads. πŸ˜€ I hope you’d love it as much as I did. Thanks for stopping by, Petra. Have a lovely 2017! x

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