Seaweed Hummus is a modern Fusion recipe for a classic wild food hummus made with dried sugar kelp or dabberlocks flakes. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Seaweed Hummus.
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Ingredients:
400g tin of chickpeas (or equivalent of cooked chickpeas)
1 large lemon, juiced
4 tbsp of tahini, well-stirred
1 tbsp of dried Sugar Kelp Flakes or Dabberlocks Flakes
4 garlic cloves, minced
3 tbsp of extra-virgin olive oil
1/2 tsp of ground cumin
2 to 3 tablespoons of water from chickpeas (more as needed)
Sea salt, to taste
Dash of smoked paprika
white sesame seeds, to garnish
Method:
In a food processor or blender, combine tahini and half of the lemon juice, blending until your tahini is creamy.
Next, add in 2 tablespoons of olive oil, along with the garlic, cumin, sea salt, kelp or dabberlocks flakes and the remainder of the lemon juice and blend again until smooth.
Add half of the tinned or cooked chickpeas to the mixture and blend. As you add in more chickpea, more liquid may need to be added to keep the right consistency. Use the water from the chickpea tin, or from the cooked chickpeas. Blend each time you add more ingredients.
If you used dabberlocks, you may want to add more sea salt, so taste and adjust as needed. Drizzle extra olive oil on top with a dash of paprika and a pinch of more flakes.
Garnish with white sesame seeds, and serve in a dish with pita bread, or sliced veggies for an easy snack.
Hummus can be stored in a container in the refrigerator for up to a week.
