This seaweed hummus is a delicious asian twist on the classic! Toasted seaweed, tamari, tahini and chickpeas are blended into a creamy dip.
This is an easy homemade recipe for the delicious chickpea-based dip, hummus.
Snack lovers, I’ve got a brand new hummus flavour that you’re going to LOVE. While originally from the Middle East, hummus has become hugely popular all over the world and this seaweed hummus recipe is a delicious asian twist on the classic!
If your anything like me, I can literally put hummus on everything. This sushi style seaweed hummus has it all going on— it’s creamy, smooth and packed with flavour. Roasted seaweed adds a unique salty taste followed by a subtle sweetness and hit of umami flavour giving a rich savoury taste.
It makes a healthy appetizer or snack, that’s perfect to use as a dip or spread in wraps and sandwiches.
Ingredients you’ll need:
All you need to make this seaweed hummus dip recipe are 6 simple ingredients:
- Chickpeas: you’ll just need one can of chickpeas in this recipe, and remember to save the liquid that comes in the can.
- Roasted seaweed: you need a packet of roasted seaweed snacks (roasted nori sheets).
- Garlic: for a wonderful, savory element.
- Tahini: the key in hummus recipes! Tahini is just a paste made from sesame seeds that gives hummus the perfect texture.
- Lime juice: a little acidity help to balance the flavor in this seaweed hummus recipe.
- Tamari soy sauce: instead of salt! Don’t forget to adequately season your hummus.
- Sesame oil: just a dash for flavour
How To Make seaweed Hummus
You can make hummus in either a food processor or high-powered blender. But I find that homemade hummus in my Vitamix comes out creamier and smoother than a food processor.
Add to blender: add the chickpeas to your blender along with tahini, tamari, lime, garlic, sesame oil and chickpea liquid to a high speed blender or food processor.
Blend: turn your blender on high and use the tamper to push the ingredients into the blades. After 30 seconds, it should be fully blended. Your hummus will be thick, creamy and smooth. If you’d like a thinner consistency, add ¼ cup of cold water until it’s your desired consistency.
Serve: add the hummus to a serving bowl. Garnish with crushed toasted seaweed, sesame seeds and a drizzle of extra sesame seed if desired. Serve immediately, or cover and refrigerate for later.
What type of seaweed should I use?
While I use roasted seaweed here, you can use other types. Dulse flakes, wakame or regular nori (sushi sheets) will work well too. As for how much seaweed to use– that depends on which type you are using. If using seaweed snacks, you’ll need 2 mini packets or 1 larger pack (5g), otherwise use 2 tablespoons of dried flakes.
As I mentioned at the beginning, this seaweed hummus is a versatile ingredient that can be used numerous ways. Here’s a few ideas to get you started.
- Dip it with raw chopped veggies, crackers or crusty bread.
- Smear it onto toast and top with roasted capsicums (or grilled peppers like shown here), seaweed flakes and sesame seeds for a yummy breakfast.
- Spread it in a wrap or sandwich instead of mayo. You can also make pinwheels with tuna and spinach leaves.
- Dollop it onto a poke bowl filled with rice, pickled ginger, roasted vegetables or fresh crisp salad.
Seaweed health benefits
Roasted seaweed is an excellent source of iodine, with one serving containing 65% of your daily needs. Seaweed is also rich in other micronutrients like:
- Vitamin B6
- Vitamin B12
How long does it keep?
To store: This seaweed spread will keep in the fridge for about 4-5 days, if properly stored. Store leftovers in an airtight container or large mason jar.
More dip recipes to try:
If you try this seaweed hummus recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
This seaweed hummus is a delicious asian twist on the classic! Toasted seaweed, Tamara, tahini and chickpeas are blended into a creamy dip.
- 1 can chickpeas, drained
- 1/4 cup reserved chickpea liquid
- 3 tablespoons tahini
- 2 packets toasted seaweed snacks
- 2 garlic cloves
- juice of 1 lime
- 2–3 tablespoons tamari soy sauce
- 1 tablespoon sesame oil
- Add the chickpeas to your blender along with tahini, tamari, lime, garlic, sesame oil and chickpea liquid to a high speed blender or food processor.
- Turn your blender on high and use the tamper to push the ingredients into the blades. After 30 seconds, it should be fully blended. Your hummus will be thick, creamy and smooth. If you’d like a thinner consistency, add ¼ cup of cold water until it’s your desired consistency.
- Transfer the hummus to a serving bowl. Garnish with crushed toasted seaweed, sesame seeds and a drizzle of extra sesame oil if desired. Serve immediately, or cover and refrigerate for later.
Keywords: Hummus, seaweed, asian