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
Â½ cup shelled hemp seeds (AKA hemp hearts)
Â¼ cup hemp seed oil
2 cloves garlic, minced
Â¼ cup freshly squeezed lemon juice
Â¼ cup flat leaf parsley leaves
2 Tablespoons cumin powder
Â½ 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. DeliciousVitality.com