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2 to 3 cloves garlic
1/4 cup shelled hemp seed
3 Tbsp. sesame tahini
1 lemon, zested and juiced
2 grinds freshly ground black pepper
2 pinches kosher salt
1/2 cup fresh parsley leaves (optional)
1 can (15-16 oz.) garbanzo beans (chickpeas), drained and liquid reserved
3 Tbsp. hemp oil
3 Tbsp. extra virgin olive oil
Put the garlic, hemp seed, sesame tahini, lemon zest and juice, black pepper, salt, and 1/3 cup of the reserved garbanzo bean liquid in a food processor. Process until garlic is finely chopped and hemp seed is in very small pieces. If you like greenery in your hummus add fresh parsley leaves and pulse a couple of times. Add drained garbanzo beans and process until it forms a paste. With the food processor running slowly add the hemp oil and olive oil and process until it reaches the desired consistency.
Notes: If you like your hummus a little thinner add a little more of the reserved garbanzo bean liquid.
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