March 14, 2012

How To Make Hemp Hummus

March 14, 2012
hemp hummus
hemp hummus

Hemp Hummus Recipe

Below is a recipe that was sent to me by the Hemp History Week campaign:

Yield: 4 cups


3 cups cooked chickpeas, drained
½ cup shelled hemp seeds (AKA hemp hearts)
¼ cup hemp seed oil
2 cloves garlic, minced
¼ cup freshly squeezed lemon juice
¼ cup flat leaf parsley leaves
2 Tablespoons cumin powder
½ 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


1. Combine all ingredients in a food processor.

2. Process until smooth. You may need to stop and scrape the sides down a few times to completely combine the hummus ingredients.

3. Serve with crackers, raw veggies, and the optional garnishes.

4. Refrigerate in an airtight, class container for up to 4 days.


Recipes provided by campaign sponsors and Hemp History Week endorser Alexandra Jamieson.


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