Seaweed Hummus
Seaweed Hummus
Oh, what a great idea chef Caroline McCann had! Here's a versatile protein recipe boosted with the benefits of algae! This recipe was featured on the show "Eating Lightly, It's Easy ," broadcast on Zeste TV .
- 150g canned white beans (rinsed and drained)
- 150g canned chickpeas (rinsed and drained)
- 2 sheets of Atlantic Nori seaweed An Ocean of Flavors
- 2 garlic cloves (peeled and crushed)
- 2 tbsp tahini (sesame butter)
- 1 pinch of smoked paprika
- 1 tbsp lemon juice
- salt and pepper from the mill (to taste)
- ¼ cup olive oil (or more, if needed)
Place the white beans, chickpeas, seaweed, garlic, tahini, smoked paprika, and lemon juice in the bowl of a food processor. Blend until smooth. Add olive oil to adjust the texture of the hummus.
In the original recipe, Caroline McCann uses this seaweed hummus to replace mayonnaise in classic lobster rolls. This is one of the many ways to use this recipe! With crackers, raw vegetables, in a salad, in a sandwich... you name it!
