An absolute crowd favourite at the recent Auckland Food Show. This hemp hummus is made extra delicious by incorporating our very own twist on tahini, ‘hempini” Impress friends and family, with this yummy addition to every fresh and healthy meal.
The Hemp Chef, Adam
100g of hemp hearts toasted
40-50ml of Kiwi hemp seed oil
- Toast off the hemp hearts use a dry fry pan over a medium head add hemp hearts to the pan and move around with a wooden spoon constantly till golden, remove from the pan they will continue to cook for a while allow to cool down complete before using,
- Add 100g of hemp hearts to a blender,
- Add 40 ml of hemp seed oil and blitz for 2-3 min scrap down the sides and blitz once more to form a buttery paste.
Bingo – hemp-hini!
Place in fridge until required this will last in the fridge for 4-6 weeks.
1 x Garlic clove
1 x Tinned chickpeas (400g)
30 ml Lemon juice
1 tbsp Hemp Hini
20-30 ml Hemp seed oil
1 tsp Cumin
1 tbsp Water
Salt & pepper to taste
1 pinch Paprika
Blitz up all ingredients until it looks like sour cream, taste, season, if required, set aside.
Place all ingredients into a blender and blend until combined,
If you would like a loose hummus ad a little more hemp seed oil
Tip – you can also add roasted pumpkin, beetroot, roasted carrot or any other ingredient you wish to create your amazing hemp hummus.