For the most efficient use of your heated oven, please combine the kimchi-caramelizing step of this recipe with that of the Caramelized Kimchi Tahini Toast recipe. It’s easy to divide the kimchi once it’s done. You would have to bake 2 cups (420 g) of packed kimchi along with 1 tablespoon (15 ml) of toasted sesame oil. The baking time remains the same. The resulting weight of the caramelized kimchi is about 3.6 ounces (103 g) per recipe. Do you love me yet? I did the math for you after all. Not to mention I also come bearing this perfect hummus-y gift. —CS
MAKES ABOUT 2 CUPS (470 G)
1 packed cup (210 g) vegan kimchi, drained and gently squeezed (liquid reserved)
1½ tsp (8 ml) toasted sesame oil
1½ cups (256 g) cooked chickpeas (peeled if desired for smoothest results)
¼ cup (64 g) tahini paste
1 tbsp (15 ml) grapeseed oil or other neutral-flavored oil
6 tbsp (90 ml) vegan kimchi brine, as needed
OPTIONAL
Roasted garlic
Salt
Lemon juice
Preheat the oven to 425°F (220°C). Line a large baking sheet with a piece of parchment paper. Evenly place the kimchi on the prepared sheet. Drizzle it with oil. Bake for 15 minutes, or until lightly browned and caramelized.
In a blender (for most whipped, fluffiest results) or food processor, combine all of the ingredients except for the brine. Blend and stop occasionally to scrape the sides of the machine with a rubber spatula. Add the brine, as needed, for smooth and not too dry but not too watery results. If your kimchi is a little weak, feel free to adjust the result by adding roasted garlic, salt or lemon juice as needed. Store leftovers in an airtight container in the refrigerator.