Dale's Hummus with Kimchi and Pistachios
from the kitchen of Dale Frasier

1 can of chickpeas well drained
¼ cup  tahini
¼ cup extra virgin olive oil
Juice of a whole lemon
1 clove of garlic
½ teaspoon smoked paprika, plus a dash more for garnish 
½ teaspoon cumin
⅓ cup spicy kimchi (Highly recommend Mother-in-laws Everyday Spicy Kimchi)
½ cup pistachios 
½ tablespoon Frank's hot sauce
Salt and pepper to taste

Blend all ingredients together in a blender till smooth & fluffy.
(Might have to add couple of teaspoons of water if too thick & blend again.)

Drizzle a little olive oil & sprinkle a dash of paprika on top like in the photo to make it look pretty.
Serve with naan or pita bread.

(Use right away since Kimchi tends to ferment. After 24 hours discard the hummus.)

Editors note:
Where to order Frank’s Hot Sauce

Where to order: Mother-in-laws Everyday Spicy Kimchi

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