Kimchi Hummus

Updated: Apr 8

A delicious hummus that can be made in no time.

By Wendy Behenna March 2, 2022

Hummus is a kitchen staple in many households but many might not realize how easy it is to make. Making it at home ensures you know exactly what is in it, that it is freshly made and that you are doing your part by helping the environment by cutting down on the plastic tubs you usually buy it in.

How your body benefits from this Recipe


Chickpeas can either be bought in a can (BPA free if possible) for a quick source of chickpeas or you can buy them dried. If you buy them dried you have to allow some time for soaking and cooking the beans before using. It's much more economical this way and if you make a double or triple batch then the Karyna Panchenko Unsplashed extra chickpeas can be frozen and ready for next time. Also note they are so much tastier when you cook them yourself and easier on your digestive system because there is a lot of rinsing to get rid of any of the "bean juice" that causes some people digestive problems. Here's a link for cooking instructions. How to Cook Dried Chickpeas (Ultimate Guide) (

Health Benefits of Chickpeas


Kimchi is a spicy Korean side dish that adds a great punch to eggs, tofu, fish, rice, hummus etc. It is made primarily from cabbage with ginger, garlic, daikon radish and red pepper flakes to give it some heat. Kimchi is usually found in the refrigerated section of your grocery store or can be made at home along the same way you make sauerkraut.

Health Benefits of Kimchi

  • a fermented food that sets the stage for the good bacteria in our gut to proliferate

  • helps to prime the gut for adsorption of other health promoting ingredients.

  • good source of vitamins and minerals

Kimchi Hummus


  • 2 cups chickpeas (cooked)

  • 1/2 cup Kimchi

  • 1/4 cup Tahini

  • 2 Tbsp. Sesame Oil (toasted)

  • 2 Tbsp. Extra Virgin Olive Oil or Flaxseed Oil

  • 1 Tbsp. Rice Vinegar

  • 1/2 tsp. salt


  1. Add all the ingredients to a food processor or high speed blender and process for about 2 minutes, stopping to scrape down the sides occasionally.

  2. Store in an airtight container (preferably glass) in the fridge for 5-7 days.

  3. Can be frozen and used at a later date.

Wendy Behenna
Wendy Behenna

Wendy Behenna is a retired Medical Laboratory Technologist who now uses the kitchen as a "lab" to create healthy, real food dishes. As a graduate of the Culinary Nutrition Program, she wants to share the knowledge she acquired to help people with meal planning and cooking skills, especially those transitioning to a gluten-free and dairy-free lifestyle. She is also a Certified Tea Sommelier and loves incorporating tea in her recipes when possible.

14 views0 comments

Recent Posts

See All