Ever since I returned home from leading a retreat in Morocco, I have craved Moroccan inspired foods.
I’ve always loved hummus, which is a well-known vegan dish and is incredibly easy to make.
Maybe that’s one of the reasons why I love it. Even though I get slightly bored by restaurants who serve hummus as their only vegan option (announced with a lot of ‘LOOK, LOOK! We have a strange yet edible vegan dish on the menu!’), because most of the time, restaurant-hummus tastes like cardboard and old socks.
This hummus, however, is something really special. Best of all, it tastes like Morocco.
- 1 can chickpeas
- 4 stalks wakame
- juice of 1 lemon
- 1 ½ tbsp hemp oil
- 1 tbs tahini
- 2 tsp cumin powder
- 1 tsp sweet paprika powder
- 1 tsp chilli powder
- 1 tsp turmeric
Rinse the chickpeas. Soak the chickpeas and wakame together for about 30 minutes in as little water as possible (enough to cover the wakame, but not more than a cup).
Using a food processor, blender or immersion blender, blend the chickpea wakame mixture until smooth.
Add all other ingredients and blend until smooth again. Add more water and a bit of salt if necessary.
Garnish with a splash of hemp oil and some olives.
Serve it with crunchy raw vegetables to dip in it, or in a salad.