Recipe: Hummus and Spicy Kimchi Dip
Party down with healthy probiotics at your next gathering! This oh-so-easy and super tasty wildbrine kimchi dip unites our Japanese Kimchi with creamy hummus to form a perfect party union. We used prepared hummus but feel free to show off by making your own. Serve our spicy kimchi dip with celery or carrot sticks, sliced radishes, tortilla chips or pita – whatever dippin’ vehicle you have on hand. Don’t fret, you can also make it with wildbrine Korean Kimchi — both equally wake up your tastebuds and tingle your toes. Many thanks to Kathy Nolan who came up with this now-essential favorite.
1 T avocado oil
1T wildbrine Smoky Jalapeño Sriracha
1 T chopped fresh cilantro
1/2 tsp lemon juice
1/4 teaspoon honey
1 cup wildbrine Japanese Kimchi, drained and coarsely chopped
1/2 cup coarsely grated zucchini (green part only)
5 radishes, thinly sliced
10 oz. pkg plain hummus (we used a local favorite: The Hummus Guy)
Micro greens or arugula for garnish
Fresh veggies, chips or pita for dipping
Combine avocado oil, wildbrine sriracha, cilantro, lemon juice and honey in a medium bowl. Add kimchi, zucchini and radishes. Toss to coat. Spread hummus on a dinner plate or in a shallow bowl. Top with kimchi salad. Garnish with micro greens. Serve immediately.
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