All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.
One of the healthiest ingredients in Korean cooking, cheonggukjang is commonly used in soups or stews. But after playing around with it in the kitchen, I found it to be surprisingly versatile and in fact a great way to add extra flavor to different dishes, such as this hummus. One spoonful packs the punch you need.
TIME 30 minutes. If using dried chickpeas, add 1 hour plus soaking overnight.
- 1 can chickpeas*
- Juice of 1/2 lemon, more as needed
- 1/2 teaspoon minced garlic**
- 2 tablespoons tahini
- 1 1/2 tablespoons RAW cheonggukjang
- 1/6 cup Queens bucket light roasted sesame oil***
- 4 tablespoons ice cold water
- ½ teaspoon ground cumin, more to taste
*If using dried chickpeas, cover about 1/2 cup of chickpeas with cold water + 1 teaspoon of baking soda then let it sit at room temperature overnight. Drain and rinse the chickpeas prior to boiling them for about 1 ½ hour - slightly overcooked chickpeas are more preferable than undercooked when making hummus.
**Roasted garlic (plus the oil it comes in) will also work well. You can add a little more if using roasted garlic.
***Queens bucket's sesame oil is perfect for this because of its deep nutty flavor that is not overpowering nor bitter. If using conventional sesame oil, I recommend reducing the amount and mixing it with some olive oil or grape seed.
- Drain the cans of chickpeas, set aside.
- While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice and garlic. Let mixture sit 10 minutes. Add tahini and cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth.
- Taste and add salt or more lemon juice depending on your preference.
- To serve, drizzle with additional sesame oil, or olive oil, and sprinkle with parsley or chili flakes.
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