Hemp seeds play a rather important role in my life, featuring almost daily in my cuisine. In fact, if you ever came over to my house for dinner, you’d likely find them appearing somewhere on the plate. If they aren’t in a topping, sauce or pie base, you’d likely see them appearing as part of a salad dressing or a decadent raw chocolate brownie.
Versatile little gems!
And today’s recipe is…
Aside from making hemp everything, I’ve made many versions of hemp hummus over the years. Each version (most of which I’ve never written down) contains a unique blend of deliciousness. Today’s recipe is one of my favourites, so I am thrilled to share it with you.
It actually reminds me of traditional hummus, except of course it has a nutty, hemp seed twist. I give it an extra infusion of lemon to tantalise the taste buds too.
You are gonna love this one!
Here’s a short video tutorial that I created to show you how easy it is to make…
Why are hemp seeds so good for us?
It has to be said – Hemp is one of the most amazing plant foods that exists on our planet! It is a protein power super star, having one of the most complete protein profiles in the plant food kingdom. It contains a fabulous balance of essential fats (essential fats are crucial to include in your diet for health) including omega 3. It’s excellent for skin health, cholesterol levels and is especially high in beneficial antioxidants. Read more about hemp benefits here: All about Hemp Seeds and their health benefits
Which hemp seeds should we use?
Hemp seeds are available in all good health food stores (in most countries). I am not talking about the hemp with the high THC levels that gets you high though… I am talking about the culinary hemp seeds. It’s important to buy shelled hemp seeds (also called hemp hearts or hulled hemp seeds) without the crunchy outer shell on them; this makes it very easy to blend them into your cuisine.
In the UK, I use these ones all the time: RealFoodSource Organic HEMP SEEDS. They are excellent value (you can get their non-organic version for even more of a bargain) and also grown in the EU – yay! I absolutely love them. Using them on a daily basis I probably go through about 1kg (2lbs) every two months – for my own personal use. If you don’t use them all the time, they’ll probably last you longer and you could buy a smaller packet. When I visit North America I’ve purchased these ones: Manitoba Harvest Shelled Hemp Hearts and used to my hearts delight.
- 250g cooked chickpeas
- 75g hulled hemp seeds
- 2 large cloves garlic
- 2 organic lemons juiced
- ¼ teaspoon organic lemon rind
- 6 tablespoons tahini
- 2 tablespoons hemp oil
- 4 tablespoons water
- 1 teaspoon salt
- 1 teaspoon ground coriander
- Crush garlic.
- Juice lemon (make sure it is organic, unwaxed and give it a wash first).
- Finely grate lemon rind.
- Blend all ingredients together until creamy smooth with hand-blender/jug blender or food processor.