A creamy, savoury houmous with a delicious coastal twist, packed with mineral-rich sea greens and deep umami flavour.
Dulse, nori and kelp transform a simple chickpea houmous into something altogether more interesting. The seaweed brings a naturally salty, savoury depth, balanced with fresh lemon, garlic, tahini and good olive oil.
It’s incredibly quick to make and perfect served with sourdough, crackers, crunchy vegetables or as part of a wild food spread.
Ingredients
- 1 x tin organic chickpeas, drained and rinsed
- 2 tbsp dried sea greens, such as dulse and nori*
- 1 tbsp dried powdered kelp
- 1 clove garlic, roughly chopped
- 1 tbsp tahini
- 1 tsp smoked sea salt
- 5 tbsp water, plus extra if needed
- Juice of 1 lemon, or to taste
- 1 tbsp organic extra virgin olive oil
Other dried edible seaweeds can be substituted depending on what you have available.
Method
- Add the chickpeas, dried sea greens, powdered kelp, garlic, tahini, smoked sea salt, water, lemon juice and olive oil to a blender or food processor.
- Blitz until smooth and creamy.
- If the houmous is thicker than you’d like, add a little more water and blend again until you reach your preferred consistency.
- Taste and adjust with additional lemon juice or salt if needed.
- Serve fresh and store any leftovers covered in the fridge.
A little note: The dried seaweed will continue to absorb moisture and swell after you’ve made the houmous, so don’t worry if it thickens slightly as it sits. Simply stir through a splash of water if needed.
Foraging Note
If you’re gathering your own seaweed, make sure you can confidently identify the species and harvest from clean, unpolluted coastal waters. Check local harvesting restrictions and avoid gathering near sewage outlets, harbours or other obvious sources of contamination.
Seaweed is naturally high in iodine, with some species – particularly kelps – containing very high amounts. It’s worth being mindful of the amount and species used, especially if eating seaweed regularly.
