Hummus is a great way to get your protein in for the day, but it’s even better when combined with hemp hearts. Not only do the hemp hearts add a nutty, creamy flavour to this Middle-Eastern favourite, but it even makes the hummus more nutritious with its fatty acids and rich omega-3 content.
Prep Time: 5 mins Cook time: 5 mins Total Time: 10 mins Serves: 8
Calories: 160g (per tbsp) Fats: 10g Carbs: 12g Protein: 6g
Perfect For: Salad dressing, spread, dip, bowls.
Here’s what you’ll need:
- 250g cooked chickpeas
- 75g hulled hemp seeds
- 2 large cloves garlic, crushed
- 2 lemons juiced
- 6 tablespoons tahini
- 2 tablespoons hemp oil (or any of your choice)
- 4 tablespoons water
- 1 teaspoon salt
Let’s get cooking:
- Thoroughly mix all the ingredients in a food processor until it has reached the desired consistency.
- You can store it in the refrigerator for up to 7 days to consume.
