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)
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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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Julie Morris is a Los Angeles-based natural food chef, superfood expert, and bestselling author of 5 books including Superfood Soups, Superfood Snacks, Superfood Smoothies, Superfood Juices, and Superfood Kitchen. She has worked in the natural food industry for a decade as a recipe developer, culinary writer, on-camera personality, national speaker, and is an active advocate for whole, plant-based foods and superfoods for optimal health. Her mission is simple: to share recipes and nutrition tips that make a vibrantly healthy lifestyle both easy to achieve and delicious to follow.
For more of Julie’s superfood kitchen, visit her at JulieMorris.net, or through her social media channels: Facebook, Twitter, and Instagram.