I’m sure most of you know what hummus is. It’s a Middle Eastern chickpea/garbanzo bean paste that has been all the rage for a minute now. Gochujang, on the other hand, is not so well known. It is a Korean red pepper paste.
It’s basically the new Sriracha.
Except better, because it has such a depth of flavor while still maintaining its heat.
I predict Gochujang will be on the tip of everyone’s tongue soon, and by then you can feed your inner hipster and say, “Oh, Gochujang? Yeah, I knew about it before it was popular. Have you had Gochujang hummus before? No? Oh man, you’re missing out.” Say this as you sip your extra-hoppy IPA and adjust your non-prescription eyeglasses.
First thing you want to do is soak dry chickpeas/garbanzo beans (the smaller they are the better) overnight.
If you prefer to use canned chickpeas, that’s fine (I have some hummus recipes on this site using canned chickpeas, but after reading this post by a hummusoligist I decided to try the old-fashioned way and it is way better).
Anyway, this is what you need:
The baking soda helps the chickpeas get soft when they cook, just go with me on this one.
After soaking the beans, drain and rinse them and then place them in a pot and add the baking soda.
Cover with water, bring to boil and then reduce it to a gentle boil and cook until tender, about an hour.
You want th chickpeas to smash easily between your fingers.
Skim the foam that comes up during this process.
Also, DO NOT ADD SALT.
Not while it’s cooking anyway, it will take FOR. EV. ER.
Remember the movie the Sandlot?
Best kids movie ever. Hands down, I fucking loved this movie.
“The great bambinoooo!”
Anyway, where was I?
Oh ya, gochujang hummus.
Don’t add salt because it will take forever for the chickpeas to cook, add it later when pureeing it.
Wow, I really got sidetracked there.
“Blame it on my A.D.D. baby”
Ok, so after the chickpeas are tender, puree with all the other ingredients (except the gochujang) until a paste forms, thusly:
At this point you have regular-ass hummus.
Pretty good hummus, actually.
You could stop right here, drizzle a little extra virgin olive oil and fresh chopped parsley and you are good to go.
If you like things a bit more spicy, add some gochujang.
By the way, this is a good brand I like to use:
I added 1/2 tsp at a time, blending and tasting after each addition until it was spicy enough for me.
In total I added 2 tsp and it was pretty spicy, a nice burn in the back of the throat.
*that’s what she said*
*monkey emoji hiding eyes*
I like to finish all my hummus with extra virgin olive oil, fresh chopped parsley and some sumac.
It’s a tart Middle Eastern spice that is actually ground up berries.
It’s the perfect finishing touch and one of my favorite spices.
It looks like the red pepper hummus you see in grocery stores except this one is spicier and way more flavorful.
Also, it’s so easy to make.
Plus, getting some gochujang will be the best thing you ever did.
I use it in place of sriracha now.
You can mix it with mayo and make a quick spicy mayo.
Put it in burritos, eggs, mix it with ketchup for spicy ketchup too.
The possibilities are endless, go on and buy some!
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