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2018年07月14日
HAVE CAKE WILL TRAVEL
This recipe is part of a collaborative book I will tell you more about very soon. I can’t remember what possessed me to whip it up, but clearly no regrets were had. If you love kimchi as much as I do, you can imagine how kickass its caramelized persona might be. Put that in smooth hummus form → find bliss.

I should mention I finally splurged on a Vitamix about a year ago. Hate to admit it, but damn if it doesn’t yield the smoothest hummus ever without even bothering peeling the chickpeas.

Keep in mind the resulting flavor will depend upon the type of kimchi you use. The more potent the kimchi, the better the hummus. Don’t despair if all you have is weaker kimchi: you can tweak the hummus by adding roasted garlic, salt, or lemon zest/juice as needed.

Caramelized Kimchi Hummus

Yield: About 2 cups (470 g)

1 packed cup (210 g) vegan kimchi, really well drained (liquid reserved)
1 1/2 teaspoons toasted sesame oil
1 1/2 cups (256 g) cooked chickpeas (peeled if desired for smoothest results)
1/4 cup (64 g) tahini paste
1 tablespoon (15 ml) avocado oil or neutral-flavored oil, plus extra for drizzling top
Up to 1/2 cup (120 ml) vegan kimchi brine, as needed

OPTIONAL
Roasted garlic
Salt
Lemon juice and/or zest
Fresh chives

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 caramelized. Baking time will vary depending on the oven and on the moisture left in the kimchi.

In a blender (for most whipped, fluffiest results) or food processor, combine all of the ingredients except for the brine and the optional ingredients. You can reserve a couple of chickpeas and a little caramelized kimchi for decoration purposes, if desired.
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 and/or zest as needed. Top with a little drizzle of oil if desired, and minced chives. Store leftovers in an airtight container in the refrigerator for up to 2 days.
[ 投稿者:waslying at 09:18 | waslying | コメント(0) | トラックバック(0) ]

2018年04月09日
Let us hope that you will soon recover possession


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2018年04月04日
Summer meant preserving and jelly-making


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2018年03月30日
At the height of seven feet


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2018年03月22日
The entrance door was a huge


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[ 投稿者:waslying at 23:39 | waslying | コメント(0) | トラックバック(0) ]

The entrance door was a huge


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2018年03月18日
Lives of the Lord Chancellors


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2018年03月13日
I had grave doubts


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2018年03月10日
The merchants took advantage of the poverty


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