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.