Few things make us feel as nourished as a fresh farmers market veggie plate and homemade hummus with just a hint of the sea. It's a perfect summer snack pairing that only takes about ten minutes to make.
You can use either Organic Sugar Kelp Flakes or Organic Alaria Flakes in this recipe, however, we advise if you use sugar kelp to use a bit less sea salt, as our sugar kelp tends to be more salty than alaria. You can also enjoy this hummus warm or cold. Either way, this is sure to be a crowd pleaser.
Prep Time: 10 mins
Makes: 1 1/2 cups
- 1 ½ cups of cooked chickpeas or 1 can of chickpeas
- 1 large lemon
- 1/4 cup of tahini, well-stirred
- 1 tbsp of Organic Sugar Kelp Flakes or Organic Alaria 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 ground paprika
In a food processor or blender, combine tahini and half of the lemon juice and blend until your tahini is creamy.
Next, add in 2 tablespoons of olive oil, garlic, cumin, sea salt, kelp or alaria flakes and the remainder of the lemon juice and blend again until smooth.
Add in half of the canned 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 can, or from the cooked chickpeas. Blend each time you add more ingredients.
If you used Alaria, 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. Serve in a dish with pita bread, or sliced veggies for an easy snack.
Hummus can be stored in a container for up to a week.