Creamy Hummus



  • 1 cup dried chickpeas (garbanzo beans)
  • 4 cups water
  • 2 inches kelp
  • 1 & 1/2 tsp. sea salt
  • 3 heaping tbsp. sesame tahini
  • 1/3 cup olive oil
  • 1/2 tsp. cumin
  • 2 shakes of coriander
  • 3 garlic cloves, peeled
  • 1/8 tsp. freshly ground black pepper
  • Juice of 1 lemon
  • Smoked Paprika

Soak chickpeas in water for 8-10 hours or overnight.  Discard soaking water.  Bring chickpeas plus 4 cups fresh water to a boil. Discard the foam that rises to the top. Add kelp, cover and lower the heat to simmer. Cook 1 hour. Add 1 tsp. sea salt and continue cooking 35-40 minutes or until chickpeas are soft. Drain chickpeas, but reserve 1/2 cup of the cooking water. In a food processor combine cooked chickpeas, kelp, sesame tahini, olive oil, cumin, coriander, garlic, 1/2 tsp. sea salt, black pepper and lemon juice. Puree until smooth and creamy. Add chickpea water and puree again to achieve a lighter hummus consistency. Top with a light dusting of smoked paprika for some extra zing!

  • Susan Purcell

    Andrea, this hummus looks delicious. But you have said that garabanzos (chickpeas) interfere with thyroid function. A friend was gifted some nice small black roasted chickpeas from India. They are a healthy snack food from there. Are black chickpeas–also known as Kala Chana or Bengal Gram (among other designations) in India–also problematic for hypothyroid folks? Thanks, Susan

    • @Susan Purcell – no, I didn’t say garbanzos interfere with thyroid function. I said swallowing hummus without masticating it and combining it with saliva, contributes to digestive distress, and that, can affect thyroid function (especially hashimotos).