Hummus

with red cabbage kimchi,

Yogurt and sesame seeds 

A close-up of hummus topped with Kobas Kimchi red cabbage, sesame seeds, and cilantro on a wooden plate, next to warm flatbreads.
Hummus with Kobas Kimchi, red cabbage, sesame seeds, and cilantro on a wooden plate, served alongside warm flatbreads.

Ingredients for 4 people

  • 200 g cooked chickpeas

  • 1 teaspoon coriander seeds

  • 1 teaspoon cumin

  • 1 tbsp tahini (sesame paste)

  • 4 tbsp extra virgin olive oil

  • Juice of half a lemon

  • 100 ml water

  • 200 g Koba's red cabbage kimchi

  • 4 tbsp natural yogurt

  • 10 fresh coriander leaves

  • 1 tbsp toasted sesame seeds

  • Salt

  • Squeeze half a lemon and add it to the blender along with the soft-cooked chickpeas, a generous pinch of salt, cilantro seeds, cumin, sesame paste, olive oil, and water.

  • Puree to a fine paste and adjust the taste and consistency with salt or a little water until you have a smooth, lava-like cream.

  • Puree to a fine paste and adjust the taste and consistency with salt or a little water until you have a smooth, lava-like cream.

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