Hemp Hummus for Hemp History Week
5 June 2013
Celebrate Hemp History Week with this delicious, protein rich hummus!
Filled with satisfying protein, anti-inflammatory Omega-3’s and some wonderful seasonings, this hummus is more super-food than your average chickpea paste!
Yield: 4 cups
3 cups cooked chickpeas, drained
1⁄2 cup shelled hemp seeds (AKA hemp hearts)
1⁄4 cup hemp seed oil
2 cloves garlic, minced
1⁄4 cup freshly squeezed lemon juice
1⁄4 cup flat leaf parsley leaves
2 Tablespoons cumin powder
1⁄2 teaspoon cayenne powder
1 Tablespoon freshly ground black pepper
2-3 teaspoons sea salt
Optional garnish: drizzle with a little olive oil and a dusting of paprika
- Combine all ingredients in a food processor.
- Process until smooth. You may need to stop and scrape the sides down a few times to completely combine the hummus ingredients.
• Serve with crackers, raw veggies, and the optional garnishes. Storage: Refrigerate in an airtight, class container for up to 4 days.
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