Hemp Hummus

Written by Julie Morris
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Almost everyone loves hummus -- the creamy dip seems to always go well with crackers, raw vegetables, used as a spread in sandwiches and wraps, and some times just via a sneaky finger swipe. This superfood version boasts an extra special nutritious addition: hemp seeds. Including hemp not only adds an extra helping of “yum,” but the seeds are also a superb boost of protein, essential fatty acids, iron and other minerals.

Ingredients (Makes about 2 cups)

1½ cups garbanzo beans (freshly sprouted or cooked [unsalted])

2 tablespoons tahini

¼ cup hemp seeds

1 tablespoon hemp oil

1½ teaspoons garlic powder

1/3 cup fresh lemon juice

3/4 teaspoon sea salt

½ teaspoon smoked paprika (optional)

In a food processor, blend all ingredients until smooth and creamy. Transfer to a bowl and serve. Will keep for 1 week, refrigerated.

Recipe and photo via Superfood Cuisine: Cooking with Nature’s Most Amazing Foods, by Julie Morris. Available at JulieMorris.net (signed copy), and Amazon.com 

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