Hemp Seed Hummus

Hemp Seed Hummus | thelittleredspoon.com

Hemp seeds. So hot right now.

You can blend these tasty little seeds into anything! I’m obsessed with them! I put them in my green smoothie every single day, sprinkle them over salad, eat them raw – heck, Mr. Spoon and I have even cooked them with shiitake mushrooms as a keto rice substitute. Delicious.

One thing I’ve been wanting to try ever since talking to a hemp seed salesman at the Green Living Show in Toronto earlier this year was blend them into hummus.

I finally got around to trying it and I gotta say – it was awesome. Of course, you could barely even tell they were in there, but I loved knowing that I was getting extra healthy fats, protein, fibre, vitamin E and lots of other minerals. What an amazing plant. Hemp really is a gift from nature.

For the hummus, I just made a standard hummus recipe and added 3 heaping Tablespoons of raw shelled hemp seeds. One thing you can do (if you’re not super lazy like I am) is to pick all the skins off of your chickpeas so that the hummus is extra creamy. Personally I don’t mind it with a little extra texture from the skins, I think it’s great both ways.

Try it yourself and let me know what you think!

Hemp Seed Hummus
Prep time: 
Total time: 
Serves: 4-5 servings
  • 1 can drained and rinsed canned chickpeas
  • 3 heaping Tablespoons raw shelled hemp seeds (aka hemp hearts)
  • 6 tablespoons fresh lemon juice
  • 4 tablespoons unsalted tahini
  • 4-6 tablespoons extra virgin olive oil
  • 1½ teaspoons sea salt
  • 1 teaspoon minced garlic (I buy pre-minced in a jar)
  • Pinch of ground white pepper
  • Big pinch of cumin powder
  • Small pinch of cayenne pepper
  • Garnish:
  • Extra virgin olive oil, paprika, hemp seeds
  • Paprika
  • Freshly chopped parsley (if that's your thing)
  1. Place all the ingredients in a food processor. Pulse and continue processing until smooth and creamy.
  2. Taste once blended and adjust seasoning as needed. You may need to adjust any or all of the ingredients to your liking.
  3. Pour into a serving dish and serve room temperature or chilled.
  4. Cover leftovers in an airtight container for 2-4 days in the fridge.


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