Avocado & 'Weed Hummus

This recipe is in our favorite seaweed cookbook, Ocean Greens. This recipe is easy to whip up and a great way to get some extra nutrition in your favorite dip. It’s a unique take on hummus — The original recipe calls for sea lettuce, but we used re-hydrated California Wakame instead. And of course, when cooking the chickpeas, we added kombu to the stock pot for tender, tasty beans!


.2 oz dried California Wakame

2 cups of chickpeas

1 avocado

1 1/4 cup cilantro

2 small garlic cloves

3 Tbsp olive oil

3 Tbsp lime juice

2 Tbsp coconut milk

2 Tbsp tahini

1 Tbsp green curry paste

sea salt and pepper, to taste

Re-hydrate California Wakame by soaking in room temperature water for 10-15 minutes. Drain and pat dry. Place wakame, chickpeas, and the rest of the ingredients (except for salt and pepper) in a food processor and pulse until smooth. Taste and season with salt and pepper.

Store the hummus in an airtight container and it will keep in the fridge for at least 4 days.