Hemp hummus twice different
If you love hummus as much as we do, you will definitely enjoy this recipe for a great hemp hummus twice as much. Just remember the magic 1-2-3 formula for the ratio of ingredients and you can make it anytime, anywhere. And don't be afraid to add hemp protein!
Soak the chickpeas the day before, rinse them and then cook them until soft, drain and let them drain. Or you can also use pre-cooked chickpeas in a can. Mix with the rest and blend until soft with an immersion blender. If you like hemp, you can use less chickpeas and add hemp protein.
You can quickly get two variations by separating half of the blended hummus and adding a teaspoon of pickled ground chili peppers to the other half.
Serve best with dark bread, you can sprinkle with peeled hemp seeds for decoration.
- 1 cup chickpeas
- 2 tablespoons tahini paste
- 3 tablespoons hemp oil
- juice of one lemon
- a clove of garlic
- salt
Soak the chickpeas the day before, rinse them and then cook them until soft, drain and let them drain. Or you can also use pre-cooked chickpeas in a can. Mix with the rest and blend until soft with an immersion blender. If you like hemp, you can use less chickpeas and add hemp protein.
You can quickly get two variations by separating half of the blended hummus and adding a teaspoon of pickled ground chili peppers to the other half.
Serve best with dark bread, you can sprinkle with peeled hemp seeds for decoration.
