Seaweed Hummus
Recipe by Rachelle Hacmac
Do you find yourself aimlessly standing in front of your open refrigerator a few (or a dozen) times a day? Do yourself a favor and whip up this seaweed-infused hummus so you have something to reach for when you’re feeling snacky.
Ingredients
3 cups of dried chickpeas
5 cloves garlic
½ medium yellow onion, coarsely chopped
2 pieces Blue Evolution Dried Alaskan Kelp or 2 Tbsp Alaskan Kombu Puree
¼ cup extra-virgin olive oil
¼ cup reserved bean water
Method
Place dried chickpeas in a large bowl, then pour cold water in, making sure to cover with at least four inches since the beans will expand. Let soak overnight.
The next morning, strain the beans and put them in a large pot or dutch oven. Cover the beans with two inches of water. Add two pieces of kelp (this helps break down the beans in a way that makes them more digestible). Bring to a boil, then reduce heat and allow to simmer for three hours. Pull off from heat and allow to cool. Drain, but keep the bean water and piece of kombu.
Toss onion and garlic in olive oil, then lay on a baking sheet. Roast in the oven at 350 degrees Fahrenheit for about 20 minutes, or until soft and slightly charred.
Put cooked chickpeas, olive oil, soaked kelp, bean water, roasted garlic and onion in a food processor and blend to combine. Add more water as needed to thin it out. Taste and add salt if you wish. Enjoy this nutrient-packed hummus with fresh vegetables.
