Have you ever tried hummus? I bet you have. Nowadays, hummus is practically everywhere and I’m so thankful for that.

The first time I tried it my aunt made it for me. She’s been a vegetarian forever and I think I’ve already told you she’s a great cook.

I remember I fell in love with the recipe and ate almost the whole recipe she made for four people. I also remember my stomach aching after that and saying “I would say I’ll never try hummus again, but it’s so freaking good I can’t”.

And that, my loves, is the story of how I met Mr Hummus.

Well, today I bring you this new recipe I tried. I think I’ve mixed almost anything with my hummus basic recipe. OK, maybe I’m lying, there’s still lots of combos I need to try, but one that’s been in my mind for ages was seaweed. I don’t know why I’ve never made it before, but…here’s the recipe. 

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White bean and seaweed hummus

A twist on the traditional hummus recipe. Still vegan, plant-based and gluten-free.

Course Appetizer

Cuisine Mediterranean

Keyword Gluten Free, hummus, Plant-based, seaweed, Vegan

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 6 people

Author silviafooding

Ingredients

• 1 cup white beans (dry)
• 1/2 cup chickpeas (dry)
• 2 cloves garlic
• 1 tsp black pepper
• 1 tbsp tahini
• 2 tbsp olive oil
• 1/2 cup water
• 1 tsp salt
• 2 tbsp wakame (dry)
• 1 tbsp nori flakes (dry)
• 1 tsp black sesame seeds
• 1 lime (juice)
• 1 tbsp nutritional yeast (optional but recommended)

Instructions

1. Soak the legumes overnight.
2. Boil them until tender.
3. Blend everything together except for the sesame seeds.
4. Serve with a little bit more olive oil and lime juice. Add some sesame seeds on top and some extra nori flakes.

Recipe Notes

If you want to make this one quicker, just substitute the dry legumes for cooked or canned ones. Take into account 1 cup of dried beans is more or less 1.5-2 cups of cooked beans. 

I used white beans because that way the flavour of the seaweed is naturally enhanced. 

 

You can try with any other type of legume and add any other seed paste instead of tahini. 

If you are wondering where I get my beautifully dried garlic slices…these guys are guilty: Orballo. I seriously recommend you get some dried sliced garlic from them if you can, it makes your food level up incredibly.

Remember you can read more stories about my relationship with food on my Instagram @silviafooding where you can obviously find more pictures. And, if you wish you can take a look at my Youtube channel where I’ve recently uploaded a What I Eat In A Day video. 

Have fun and keep fooding!