- 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!
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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