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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.