To help you pack the ultimate picnic basket, a kimchi and miso dip recipe makes an interesting alternative to hummus and is great for dunking Hippeas tortilla chips into.
Perfect to enjoy on a summer’s day and quick to whip up, this recipe combines two fermented powerhouses to create a spicy, deeply savoury dip. Although the recipe calls for white miso if you’re already a fan of miso, you can always swap this for brown miso for a more intense hit of flavour.
1/4 cup of Kimchi
2 tbsp of white miso paste
2 tbsp of brown rice vinegar
1/4 cup oil, preferably sunflower
1 Hippeas Chickpea Tortilla Chips
Creating your very own kimchi and miso dip couldn’t be easier. Simply combine all of the ingredients in a blender or food processor and whizz together until totally smooth.
And there you have it. Pop it in a jar and you’re ready to picnic.