If you usually add spirulina to a smoothie, here’s a savoury idea: stir a little into hummus. The chickpeas and tahini make a creamy base, while lemon and garlic bring the familiar hummus flavour. Start with a small amount of green spirulina and adjust to your taste.
This is an easy dip for vegetables, pita or a sandwich. The colour and flavour will vary with the powder and the amount you add, so think of the recipe below as a flexible starting point.
What you’ll need
For about four snack-sized servings:
- One 15-ounce (about 425 g) can of chickpeas, drained and rinsed
- 3 tablespoons tahini
- 1½ tablespoons lemon juice, plus more to taste
- 1 tablespoon olive oil, plus a little for serving
- 1 small garlic clove, or half a clove for a milder dip
- A pinch of ground cumin and salt
- 2–4 tablespoons cold water, as needed
- A small amount of AimGrow Organic Spirulina Powder, following the package directions for the number of servings
A small start is useful. Green spirulina has an earthy taste, so add a pinch first and taste before adding more. This recipe does not require a fixed amount to work.
How to make it
- Add the drained chickpeas, tahini, lemon juice, olive oil, garlic, cumin and a pinch of salt to a food processor.
- Blend, scraping down the sides when needed. Add cold water one tablespoon at a time until the hummus is as smooth as you like.
- Mix a pinch of spirulina into a spoonful of hummus, then blend that mixture back into the bowl. Taste and adjust the lemon, salt or spirulina gradually.
- Spoon into a serving bowl. Add a drizzle of olive oil and serve with pita, cucumber, carrots or crackers.
How do you make spirulina hummus taste good?
Give the hummus itself plenty of flavour before adding the powder. Lemon, garlic and tahini make a useful base; roasted garlic or a little smoked paprika can add another direction. If the spirulina flavour is stronger than you want, blend in more plain chickpeas and tahini rather than covering it with lots of salt.
The shade can be anything from pale green to deeper green. A more vivid colour is not a reason to add more than you enjoy or more than the product label recommends.
Too thick or too thin? Try this
- Too thick: Blend in cold water one tablespoon at a time.
- Too loose: Add a few more drained chickpeas and blend again.
- Too earthy: Add more plain hummus ingredients, then adjust the lemon.
- A little gritty: Blend longer and scrape down the sides of the processor.
How to serve and store it
Try it in a wrap with crunchy vegetables, spread it on toast, or set it out as a dip. For another savoury idea, see our chlorella pesto pasta.
Refrigerate the hummus promptly in a covered container. As a conservative guide, use homemade leftovers within 3–4 days, keep the refrigerator at 4°C / 40°F or below, and do not leave perishable food at room temperature for more than two hours. University Health Services at Berkeley also provides homemade hummus storage guidance; the USDA explains safe handling of leftovers.
Quick questions
Can I make it without tahini? Yes. Leave it out and use a little more olive oil or water to adjust the texture. The flavour will be different.
Is this the same as blue spirulina? No. This recipe uses whole green spirulina powder. Blue spirulina is an extract used differently, particularly for colour. Our green-versus-blue guide explains the distinction.
Is it suitable for everyone? Check every ingredient for your own needs. Tahini contains sesame, and some people may need medical advice before using supplements. Follow the product label and ask a health professional if you are unsure.