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Avocado & ‘Weed Hummus

February 4, 2017

Snack recipe from Ocean Greens: Explore the World of Edible Seaweed and Sea Vegetables, A Way of Eating for Your Health and the Planet’s by Lisette Kreischer and Marcel Schuttelaar. © Kosmos Uitgevers Utrecht/Antwerpen 2015, 2016. Reprinted by permission of the publisher, The Experiment

Avocado & ‘Weed Hummus




20 min


00 min


0.14 ounce (4 g) dried sea lettuce

One 15-ounce (425 g) can chickpeas

1 avocado, sliced

1¼ cup (20 g) fresh cilantro

2 small garlic cloves, minced

3 tablespoons extra virgin olive oil

3 tablespoons lime juice

2 tablespoons coconut milk

2 tablespoons white tahini

1 tablespoon Thai green curry paste (or 2 tablespoons for extra spiciness)

Fine sea salt and freshly ground black pepper, to taste


Soak the sea lettuce according to the instructions on the package. Drain and thoroughly pat dry.

Drain the chickpeas. Place them in a food processor along with the rest of the ingredients except for the salt and pepper and pulse until smooth. Carefully taste and season with salt and pepper.

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

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