Ever since I returned home from leading a retreat in Morocco, I crave Moroccan inspired foods.
I’ve always loved hummus, which is a well-known vegan dish and is incredibly easy to make.
Maybe that’s one of the reasons why I love it, even though I get slightly bored by restaurants who serve hummus as their only vegan option, because most of the time, restaurant-hummus tastes like cardboard and old socks.
This hummus however, is something really special. It is heavenly, even!
And it tastes like Morocco.
1 can chickpeas
4 stalks wakame
juice of 1 lemon
1 ½ tbs hemp oil
1 tbs tahini
2 tsp cumin powder
1 tsp sweet paprika powder
1 tsp chili powder
1 tsp turmeric
Rinse the chickpeas. Soak the chickpeas and wakame for about 30 minutes in as little water as possible (enough to cover the wakame, but not more than a cup).
Using a food processor, blender or immersion blender, blend the chickpea wakame mixture until smoother.
Add all other ingredients and blend until smooth. Add more water and a bit of salt if necessary.
Serve with a splash of hemp oil and some olives.