Seaweed Hummus

This is an easy homemade recipe for the delicious chickpea-based dip, hummus. Originally from the Middle East, hummus has become hugely popular all over the world, and is produced industrially in the West. But making your own hummus is actually extremely easy, it’s healthier than store-bought hummus, and you can choose exactly which flavourings to use to make it your own. We like to infuse our hummus with seaweed for a hit of umami, as well as its many health benefits. For those exploring plant-based diets, chickpea water (known as aquafaba) can be reserved for a number of uses, often replacing egg whites in vegan recipes.

This recipe serves about 6

Cooking time: 15 minutes

Ingredients:

2x 400g cans chickpeas

2 cloves garlic, minced

4 tsp tahini

3 tsp cumin

1 tsp paprika

3 tsp Arctic Ocean Greens

1 ½ lemons

Salt and pepper to taste

Directions:

Drain chickpeas over a bowl, reserving the water (aquafaba) from the can.

Using a food processor, blend the chickpeas to a paste.

While the food processor is blending on a low setting, add the aquafaba and lemon juice until you reach your desired consistency. Add the garlic, tahini, cumin, paprika, salt, pepper and Arctic Ocean Greens. Make sure to taste as you go.

Keep blending, tasting and adjusting until you are happy.

Serve with crackers or sliced vegetables and pickles.

If you enjoyed this seaweed hummus, you might like the following recipes:

Seaweed tartare

Naan bread with seaweed salt

blinis on a plate with seaweed caviar arctic ocean pearls

Potato blinis with algae pearls

Recipe product

Simple, delicious and healthy!

Arctic Ocean Greens is a blend of hand harvested wakame and dulse, with no added salt.These seaweed flakes have a subtle umami flavour that enhance the other flavours of your meal

It’s an ideal choice if you are seeking a balanced diet, looking to reduce salt intake without compromising on flavour, or for vegans and vegetarians who want umami taste and a plant-based source of iodine.

It pairs beautifully with seafood, soups and stews, as well as in bread and baked goods. You can also use it in smoothies, porridge or yoghurt.