Hemp Hummus for Hemp History Week
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!
Hemp HummusYield: 4 cups3 cups cooked chickpeas, drained1⁄2 cup shelled hemp seeds (AKA hemp hearts)1⁄4 cup hemp seed oil2 cloves garlic, minced1⁄4 cup freshly squeezed lemon juice1⁄4 cup flat leaf parsley leaves2 Tablespoons cumin powder1⁄2 teaspoon cayenne powder1 Tablespoon freshly ground black pepper2-3 teaspoons sea saltOptional garnish: drizzle with a little olive oil and a dusting of paprika
Hemp HummusYield: 4 cups3 cups cooked chickpeas, drained1⁄2 cup shelled hemp seeds (AKA hemp hearts)1⁄4 cup hemp seed oil2 cloves garlic, minced1⁄4 cup freshly squeezed lemon juice1⁄4 cup flat leaf parsley leaves2 Tablespoons cumin powder1⁄2 teaspoon cayenne powder1 Tablespoon freshly ground black pepper2-3 teaspoons sea saltOptional 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.Learn more about My favorite probiotics for gut health!!Check this out Mighty Maca is what I take for daily afternoon energy!!