Easy and creamy hummus - go supercharge it with seaweed and plant-based protein!
A plant-based must on every family kitchen table with seaweed flakes for more umami and flavor. Add some chili for the parents, if you like it.
Seaweed hummus - enjoy it as a bread spread or side dish to your lunch. We just love to dip it.
Spring is in the air and finally arrived here at the Norwegen fjords as well. This hummus can be enjoyed in multiple ways and with an extra splash of freshly squeezed lemon it feels light and fresh. The extra nutrients of the seaweed as well as the extra fibre of the chickpeas are a wonderful way to prepare for spring. Those ingredients won’t raise your blood sugar level and keep you satisfied for longer, even after the meal is finished.
Since our kids love to dip, we often offer the hummus before dinner with some raw food sticks. If you like and tolerate bread this seaweed hummus is wonderful on a warm sourdough bread and we also like add a few extra spoons to our lunch, which is often a colorful buddha bowl as you know.
And it is worth to make the hummus yourself at home, this way you can guarantee that no additives or preservatives are involved and all ingredients are fresh. Clean eating is also important to support your body in the natural and daily repair and cleaning processes and don’t challenge it with processed food or unnatural ingredients.
Recipe summary:
Time: 15 mins.
Flavour Intensity: Light
Featuring: Kombu powder or Alaria flakes // kombu leave when cooking the chickpeas at home
Ingredients:
250g cooked and drained chickpeas
4 garlic cloves
3 tablespoons of tahini
1/2 lemon juice
1 big tea spoon of Alaria flakes or 1/2 tea spoon of kombu powder
1 teaspoon of harissa (if you have no harissa mix in the house, add some cumin spice and chili if you like).
Preparation:
Short fry the garlic in a pan with neutral coco fat.
Put the ingredients together in a food processor until they are smooth, add a little bit of hot water if needed for an equal and smooth constancy.
Prepare the chickpeas as followed, when not using canned ones: soak them over night in cold water, cook for about 1 hour without salt and a kombu leave. The kelp helps to break down the enzymes, diminishes the cooking time and they become better digestible.
Enjoy and feel free to share!
When there is no time to cook, go supercharge your easy bowl with some seaweed hummus.