Hemp Seed Hummus
May 13th marks International Hummus Day, a celebration of all the magic ingredients; chickpeas, tahini, olive oil (or flaxseed oil) and spices that make up one of the most widely eaten dips around the world. Hummus is well suited to corn chips, vegetable crudités, rice cakes, crisp breads and falafels or simply eaten raw; its just that good.
Despite a little extra cooking time; we recommend using dried chickpeas and soaking as opposed to using the canned variety for an extra smooth, nutty and tasty hummus. Hummus is high in protein and without question, one of the essential powered by plants foods for your Planted Life.
MAKES: 4 cups (approx.)
PREP TIME: Overnight
COOK TIME: 20-30mins
VEGAN – DAIRY FREE – CONTAINS SESAME SEEDS
500g dried organic kabuli chickpeas
2 tbsp + 1 tbsp bicarbonate of soda
2 tbsp organic hulled tahini
1 garlic clove
½ lemon, juiced
2 tbsp olive oil or flaxseed oil
1 tbsp Meru Miso mild yellow chickpea
2 tbsp hemp seeds
Pinch of sea salt and cracked pepper
1-2 tsp water
Olive or flaxseed oil
Place the chickpeas in a large saucepan and add enough cold water to cover by 2 inches or more. Add 2 tbsp bicarbonate of soda and leave to soak overnight.
The next day, rinse the chickpeas, return to the saucepan and cover with more water and add 1 tbsp bicarbonate soda. Bring to the boil then simmer for approximately 20-30mins until the chickpeas are soft and shedding their skins. Drain and allow to cool.
Place the chickpeas in a food processor; add the tahini, garlic, lemon juice, olive or flaxseed oil, mild yellow chickpea miso, hemp seeds, salt, pepper and water. Blend until mixture is smooth, adding more water if you wish for a smoother consistency. Scoop into a serving dish and drizzle with oil, a sprinkle of paprika, hemp seeds and fresh chopped parsley.