Hummus is one of those things that I could just eat by the spoonful.  It’s so delicious and great for you, it’s on pretty much every single nutritionist’s blog out there.  I tossed it into three categories: Snacks, Dressings and Sides because I’ll have it with raw veggies.

  • 1 can (15oz) chickpeas
  • 1 1-inch x 2-inch piece of kombu seaweed
  • 1 clove garlic
  • Juice of 1/2 lemon
  • 1 Tablespoon tahini
  • 2 Tablespoon extra virgin olive oil
  • Salt and pepper, to taste
Garnish Ingredients:
  • Extra virgin olive oil
  • Smoked paprika (regular paprika works as well :))
  • Cilantro
  • Drain can of chickpeas (you can save it for aquafaba recipes!) and toss into a pot with kombu.  Add enough water so that the chickpeas are submerged.
  • Bring to a boil, then reduce to medium-high heat and simmer for about 5-10 minutes.  Drain again and rinse with cool water.  (This step is optional, but my friends swear it makes you less gassy.)
  • Discard kombu and transfer chickpeas to food processor.  Add garlic, lemon juice, tahini and olive oil and process until chickpeas become an even spread.
  • Transfer to serving bowl, taste test and add salt and pepper as needed.  Combine well.
  • Garnish with a splash of olive oil, a sprinkle of paprika and add a cilantro leaf for colour.
  • Serve with raw veggies like carrot sticks, celery, cucumber, etc.



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