Hemp Seed Hummus

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!

Smooth and nutty Hemp Seed Hummus is easy to make and perfect to eat as a snack, dip, and as a spread on sandwiches and wraps!

Looking for a twist on your regular hummus? Or maybe you have some hemp seeds laying around and you want to make something with it?

Look no further. This is one of the most delicios and easy recipes you can make with hemp seeds.

This iron rich food is full of nutrients. Some nutrient facts about hemp hearts – 2 tbsp contain about:

• 5g of protein
• 2g of fiber
• 300g of potassium
• Omega-3 and omega-6
• Also contain calcium

I love the mild nutty flavor of the hemp seeds. It adds a little bit of earthy flavor to the hummus. Plus, the hemp hearts are delicately crunchy, which is so complementing to hummus.

Hemp seeds vs. hemp hearts. What’s the difference?

There is no difference! Hulled hemp is the seed without the outer shell which is referred to as either seed or heart.

Back to our recipe. We will be using the Simple + Creamy Hummus recipe as the base and adding some hemp hearts.

If you’re making this for a party as an appetizer or just making it for yourself to much on throughout the week, then you can make two types of hummus: classic + hemp seed. Since the base recipe is exactly the same, you can make the classic recipe, then take one half and add hemp seeds to it.

Variety is a spice of life. 😉

Okay, ready? Let’s get into the recipe.  

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Hemp Seed Hummus

Prep Time

10 mins

 

Smooth and nutty Hemp Seed Hummus is easy to make and perfect to eat as a snack, dip, and as a spread on sandwiches and wraps! 

Course: Appetizer

Cuisine: Mediterranean

Servings: 24 tbsp or 1.5 cups

Calories: 52 kcal

Author: Simple Fit Vegan

Ingredients

• 1 can chickpeas, approx. 1 1/2 cup
• 1/4 cup hemp seeds
• 1 garlic clove
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbps olive oil
• 1/2 tsp sea salt
• 3 tbsp chickpea water

Instructions

1. Combine all ingredients in a food processor and blend until it becomes creamy, about 1 to 2 minutes depending on the model of your food processor.
2. If your mixture is too dry and clumps together, add 1 tbsp of chickpea water a time.
3. Top with hemp seeds when serving.
4. Store in a glass container in the fridge for 5 days.

Recipe Notes

Nutrition Information (1 tbsp): Calories: 52 Fat: 3.3 g Saturated fat: 0.4 g Carbohydrates: 4.1 g Dietary Fiber: 1 g Sugar: 0 g Sodium: 87 mg Protein: 2 g

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!