Healthy Recipes: Hummus with Seaweed

Hummus is an oriental specialty made from pureed chickpeas or field beans, sesame puree, healthy oil, lemon juice, sea salt and spices such as garlic, pepper and occasionally cumin. It is ideal as a spread or dip. Hummus is served warm or cold. Nowadays, the chickpea paste is already available in many supermarkets as a ready-made product. However, these often contain many unhealthy additives. It is much healthier and tastier to make the hummus yourself. We show you with our recipe, how you can do this easily.

Did you know that chickpeas have been cultivated in the Orient for more than 10,000 years? And for good reason: the mostly light-brown legumes are valuable sources of energy. Hummus is an excellent source of vegetable protein. This makes it an ideal option for people on a vegetarian or vegan diet. Adequate protein intake is essential for optimal growth, recovery and immune function. In addition, hummus contains iron, folic acid, phosphorus and B vitamins.

Our recipe is especially healthy because we add kombu seaweed.

Where the delicious paste made from chickpeas truly comes from, no one can say for certain. It is probably an Arabic dish with origins in the Levant. In the oriental region, however, each country has its very own hummus tradition.

There are no limits to your taste buds when it comes to ingredients – try out which combinations are perfect for you.

Ingredients for Hummus with Seaweed

  • 400 g of chickpeas
  • 200 ml of water
  • 1 strip of kombu seaweed
  • 1-2 cloves of garlic – as you like
  • 2 lemons – squeezed
  • 1 teaspoon sesame puree (tahini)
  • 50 ml canola oil
  • 1 tablespoon cumin
  • 1/2 teaspoon sea salt

Preparation of Hummus with Seaweed

Step 1
Simmer the chickpeas with kombu and 3 cups of fresh water in a saucepan for 1 hour.

Step 2
After 1 hour add a pinch of sea salt and let it simmer for another 30 minutes.

Salt keeps the peas from getting tender during cooking – therefore it is only added towards the end. Kombu, on the other hand, supports softening.

Step 3
Puree the chickpeas together with the kombu and the remaining liquid in a blender or kitchen utensil of your choice. If the consistency is too firm, add a little more water.

Step 4
The pureed Hummus is mixed with tahini, canola oil, lemon juice and the garlic until creamy. Then it is seasoned with cumin and sea salt – stirred until smooth.

Step 5
The surface is usually grooved or indented with the bottom of a spoon so that canola oil is poured into it. Finally, the whole thing is sprinkled with parsley.

Tip:
If you use dried chickpeas, soak them overnight. You can also prepare the hummus with already cooked chickpeas from the jar. Soak a piece of kombu seaweed in cold water for about 10 minutes before blending it with the other ingredients.
Hummus will keep for several days in the refrigerator – depending on the ingredients, the aroma can gain in intensity.

 

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