it's not a sophisticated roasted red pepper dip. nor is it a fancy butternut squash puree. and it's definitely not a start to old fashioned pumpkin pie.
chickpeas. gochujang. together.
though it may sound gross, it's actually quite good if the spicy-salty-sweet-sour play in many korean foods appeals to you. and beans should be a staple of any pantry whether young or old, rich or poor. i've made this a couple times and i think it's time to test the waters and see if anyone bites (hah). copenhagen's heat forbids turning on an oven (sometimes even a stove), but you want something slightly more substantial than salad; now is a good time to try this recipe.
doesn't yield much more than a can of chickpeas, folks
1 can garbanzo beans, drained and rinsed
2 tbsp gochujang (3 or 4 if you like the spice)
2 tbsp rice vinegar
1 tbsp sesame oil
puree all these bad boys together. if you don't want to stain your blender, just puree the beans and then mix it with everything else in a nonreactive bowl by hand. garnish with sesame seeds and more sesame oil.
i'd love to mark this vegan, but all the ingredients on my gochujang jar are in korean. fish must be lurking in there somewhere... anyway before you shake some salt into this, taste it first. gochujang is pretty potent so maybe you won't need more sodium. also, you can water it down if you like. but i prefer to eat this dip with sliced cucumbers, which is water enough. if you happen to try making this, let me know how awful you think it is. (;