A big thank you to Mom’s Meet for providing me with the Oster Pro 1200 in order to develop this recipe.
Have you tried gochujang yet? A recent article in some magazine I read (I read a lot of them) named gochujang as the next big ingredient. Think sriracha, but better. This Asian hummus recipe is a fun way to try out the next big ingredient.
I first heard of gochujang when my brother in law cooked dinner for us a couple weeks ago. He’s a big fan of Asian food. He watched the documentary Forks over Knifes a few years ago and hasn’t stopped eating healthy since then. Oddly enough Tom and I watched the same movie and still eat fried food and bacon on a regular basis. I know I should be a healthier eater, but I can’t make such a formal commitment.
Anyway, my brother in law cooked us an amazingly easy bibimbap with rice, vegetables, fried eggs, and gochujang. I was hooked and ordered my first bottle off Amazon the next day.
After weeks of putting gochujang on everything I can possibly imagine, I’m finally learning how to cook with it. Unlike sriracha, gochujang is not just a finishing sauce. It’s best with sesame oil, garlic, or soy sauce to counteract the spiciness.
Hummus is a staple in our house and I knew I wanted to experiment with a gochujang variation. When I got the Oster Pro 1200 from Mom’s Meet, I couldn’t wait to test out this experiment. The results were amazing.
Asian cooking tip: don’t use sesame oil found in American grocery stores. They are no good! They have a slight sesame flavor, but pale in comparison to the authentic stuff found in Asian grocery stores. If you don’t have one near you, you should definitely consider buying it off Amazon.
I love that the Oster Pro 1200 comes with a blender and a food processor. I’ve used it every single day since getting it! I can’t stop coming up with fun new ways to use it. Last night it was chimichuri sauce.
- 1 can of chickpeas
- 1/3 C. of tahini
- 2 tbsp. gochujang
- 4 tbsp. sesame oil
- In a blender combine drained chickpeas (reserve liquid), tahini, gochujang.
- Blend, push chickpeas down if needed.
- While the blender is still going, add 1/3 C. of the reserved chickpea liquid and 2 tbsp. of the sesame oil. Blend until smooth.
- Transfer to a bowl and drizzle the remaining sesame oil on top.