Homemade spicy hummus with gochujang

This quick and easy homemade spicy hummus recipe combines two cultures in one smooth and creamy dip! A classic Middle Eastern hummus recipe combined with Korean red pepper paste (gochujang) for a homemade hummus you’ll never want to buy the store-bought version again!

What makes this recipe great

Hummus is one of those condiments that enhances any meal. It’s delicious as a topping, dip, dressing, and more! And even though it’s such a popular store-bought dip, you won’t believe how simple It has to be fixed at home.

Some spicy hummus recipes use hot sauce or chili or cayenne pepper, but you know how much I love gochujang, so I decided to give this delicious recipe an Asian twist!

That’s all you need 7 ingredients And 15 minutes Whip up a batch of your own spicy hummus. Serve with homemade crackers, with Korean vegetable crudités or as a sandwich spread. You can’t go wrong!

Material notes

Hummus ingredients are easy to find and naturally vegetarian. If you need this recipe to be gluten-free, use my homemade gluten-free gochujang, as most store-bought options contain gluten.

• Canned Chickpeas (Garbanzo Beans): You will rinse the chickpeas, but save the liquid from the can! You will use it in the recipe in the next step.
• Tahini: Tahini is quite easy to find in a grocery store. It is often in the same aisle as peanut butter or in the international food aisle.
• Lemon: Fresh lemon juice is preferred, but a bottle of lemon juice will work in a pinch.
• Garlic: You need fresh garlic cloves for the best flavor.
• Gochujang: This is Korean red pepper paste. You can find it at the store, or make this homemade version.
• Olive oil: I used extra virgin olive oil.
• Ice cubes
• salt

Garnish, optional

• Sesame oil toasting
• Scallions
• Watermelon radish
• black sesame

Step by step instructions

1. Drain the chickpeas and reserve the chickpea brine or aquafaba and set aside.
2. In a food processor or blender, add garlic, lemon juice, 3-4 tablespoons of aquafaba, and tahini. Process for about a minute. This will help break down the garlic and whip up the tahini.
3. Add the gochujang and chickpeas and process again until mostly smooth, then drizzle in the olive oil while processing.
4. Add the ice cubes and process again until completely broken and combined. This helps gradually add air and moisture to the hummus. You can adjust the texture by adding additional olive oil, or cold water as needed.
5. Once desired texture is achieved, add salt to taste and desired, and additional gochujang, if desired. Mix to combine.
6. To serve, transfer to a bowl and use the back of a spoon to apply light pressure while swirling the bowl with your other hand. This will create a nice groove in the hummus for you to drizzle in the toasted sesame oil. Top with desired garnish and enjoy.

Expert tips

• In a pinch, you can buy plain hummus, add gochujang and top it with garnish for an easy appetizer.
• For thinner hummus, add extra olive oil or cold water
• For thicker hummus, don’t add as much water or olive oil to the food processor.

Serving tips

• I recommend serving this spicy hummus with a Korean vegetable crudite, including raw napa cabbage, carrots, cucumbers, and even spicy green peppers.
• Use it as a spread to make a sandwich, dilute it for pasta sauce or toss it in a salad.
• You can serve it alongside some crackers, pretzels or pita chips!

Storage Tips

• Store in an airtight container in the refrigerator and consume within 1 week.
• You can freeze it in a freezer-safe container for up to 3 months. Thaw completely before serving and garnish accordingly.

Recipe FAQs

Try these vegan dips…

Garlic Beet Hummus

Eggplant Dip

Miso Sweet Potato Dip

Vegan Kale Artichoke Dip

Butternut Squash Dip

Miso White Bean Dip

If you make this spicy hummus recipe, be sure to let me know what you think in a comment below! Follow me on Instagram for more delicious recipes!

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