2 x 400g (14oz) tins of chickpea, or 450g (1 lb) cooked and drained.
1 crushed garlic clove
2 tablespoons tahini
4 tablespoons of Seaweed infused oil. (rapeseed or oil of your choice)
Juice of 1 lemon
1 heaped tablespoon of dried Sweet Kelp or Dillisk
25g (1oz) chopped coriander leaves
1/2 teaspoon ground coriander seeds
2 tablespoons parsley
3/4 – 1 teaspoon Dijon mustard
3g (1 large pinch) of Connemara
It takes seconds to make hummus using a tin or two of cooked white beans such as chickpeas, cannellini beans or butter beans, rinsed and drained.
Put the ingredients into a food processor and pulse, just to break up. Refrigerate.
Process all the ingredients in a food processor until smooth. Refrigerate.