Recipe - Hemp Seed Hummus
4 tbsp hemp seeds
400g canned chickpeas, rinsed and drained
2 tbsp lemon juice
1 small clove of garlic
3 tbsp hempseed oil
2 tbsp water
Salt and pepper, to taste
1 tsp ground cumin (optional)
Thyme and sumac, to serve
10, approximately 1/4 cup each
- Place hemp seeds, chickpeas, lemon juice, garlic, hempseed oil, water, salt, pepper and cumin (if using) into a food processor.
- Blend for approximately 1 minute or until smooth.
- Serve drizzled with hempseed oil, and sprinkle with thyme and sumac.
Hummus will keep in an airtight container in the fridge for up to 5 days.