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!
- 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
- Extra virgin olive oil, paprika, hemp seeds
- Freshly chopped parsley (if that's your thing)
- Place all the ingredients in a food processor. Pulse and continue processing until smooth and creamy.
- Taste once blended and adjust seasoning as needed. You may need to adjust any or all of the ingredients to your liking.
- Pour into a serving dish and serve room temperature or chilled.
- Cover leftovers in an airtight container for 2-4 days in the fridge.