Recipe: Kimchi Hummus

👩‍🍳This simple recipe is a great way to try kimchi if you haven’t tried it before!

It uses prepared kimchi, which you can usually find in the refrigerated produce section at the grocery store.

Taste your kimchi before adding it to the blender – if it’s really hot and/or you don’t enjoy a lot of heat in your foods, leave out the sriracha.

Not only is this recipe filled with exotic flavors, but it’s also loaded with good-for-your-gut nutrients: fiber AND healthy probiotics.

Serve as a dip for veggie slices.

Makes 4 servings.

Ingredients:

• 16 oz (450 g) can chickpeas

• 1¼ cups (280 g) kimchi, drained

• ¼ cup (56 g) tahini

• 1 large lemon, juiced

• ¼ cup (60 ml) water

• 1 Tbsp sriracha 

Directions:

1. Place all of the ingredients in a blender and blend on high until it’s smooth, Taste and add salt if needed. Enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Nungning20 from Getty Images

Recipe: Edamame Hummus

This healthy (& tasty) hummus looks holiday-icious on a serving plate. Serve it with sliced red peppers, cucumber spears, celery, and olives.

Makes about 10 x 2 Tbsp. servings.

Ingredients:

• 1 ½ cups (½ lb) frozen shelled edamame

• ¼ cup (55 g) tahini (sesame butter)

• ¼ cup (60 ml) water

• ½ tsp lemon zest

• 1 lemon, juiced

• 2 cloves garlic, minced

• ¾ tsp sea salt

• ½ tsp cumin

• 2 Tbsp extra-virgin olive oil

• 1 Tbsp chopped parsley

Directions: 

1. Place the edamame in a small saucepan and cover with water. Add a sprinkle of salt and bring to a boil over medium-high heat. Let boil for 4 - 5 minutes, and then remove from the heat and drain.

2. Let the edamame cool and then place in a high-speed blender or food processor, along with the tahini, water, lemon zest and juice, garlic, salt, and cumin. Blend until smooth. Keeping the blender/processor running, drizzle in the olive oil slowly, letting it absorb.

3. Scrape the hummus out of the blender or processor and into a bowl and stir in the parsley.

4. Serve with sliced veggies, or cover and refrigerate for later. It will keep for 1-2 days.

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by whitewish from Getty Images Signature 

Recipe: Cauliflower Hummus

This recipe takes a basic hummus recipe and mixes it up with cauliflower! It’s surprisingly good.

Dip cucumber, carrots, celery, pepper strips and even fruit!

Ingredients:

• 3 cups cauliflower florets (fresh or frozen)

• ⅛ cup water (2-3 tbsp)

• 5 tbsp olive oil, separated

• 1½ tsp sea salt

• 3 garlic cloves, separated

• ¼ cup tahini

• 2 tbsp lemon juice

• 1 tsp cumin

• More water as needed

• (optional: sesame seeds for garnish)

Directions:

1. Steam the cauliflower until it’s soft: you can do this in a microwave or in a steamer on a stovetop. Stovetop: Place the cauliflower, water, 2 tbsp of olive oil, 1 tsp sea salt, and 2 whole garlic cloves in covered pan on low heat and cook for about 15 minutes, stirring/checking frequently. Microwave: place the same ingredients in a covered dish and microwave 10-12 minutes.

2. Next, place the softened cauliflower in a high-speed blender and add the tahini paste, 1 garlic clove, tahini, 2-3 tbsp olive oil, ½ tsp sea salt and lemon juice. Blend until it reaches the texture of hummus. You might have to scrape the sides to incorporate all the cauliflower. If it’s too thick, add a little more water. Taste and adjust the seasonings as needed.

3. Place in a bowl and, if desired, drizzle a little more olive oil over the top and sprinkle with sesame seeds.

Recipe by: Saara Haapanen

Photo Credit: Canva by Andre Rakoff