John Myers
Versatile Hummus with Dulse Algae
The perfect versatile hummus with dulse algae recipe with a picture and simple step-by-step instructions.
- 600 g Chickpeas (drained weight)
- 4 tsp Dulse algae
- 200 g Sesame paste (tahini) with seaweed
- Alternatively: white sesame paste with algae
- 4 tbsp Fresh lemon juice
- 3 Garlic cloves
- 1 tsp Salt
- 100 ml Cold water
- Olive oil
- Tear the dried Dulse algae into pieces and soak in water for approx. 10 minutes.
- Put the chickpeas in a food processor and puree.
- With the engine running, add the tahini, lemon juice, coarsely chopped garlic and salt.
- When everything is well mixed, pour in the cold water and puree the mixture until a creamy paste is formed.
- Then stir in the drained Dulse pieces.
- Now put the hummus in a bowl, season to taste and season as needed.
- Finally, drizzle with a little olive oil and serve as a dip with, for example, vegetable sticks or crackers.
- Keep the hummus in the refrigerator if it is not to be eaten immediately.
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