I am happy to share this recipe for hemp seed hummus from the new book Super Seeds: The Complete Guide to Cooking with Power-Packed Chia, Quinoa, Flax, Hemp & Amaranth (Superfood Series) from my friend Kim Lutz, author of the Welcoming Kitchen blog and book. Here’s my book review. If you haven’t ever cooked with hemp seeds, they are wonderful, and I was excited to see Kim’s book finally arrive after hearing so much about it from her.
This recipe uses hemp seeds to replace tahini in hummus. Here’s why according to Kim:
Hemp seeds do double duty in this recipe. First, they take the place of the traditional ingredient in hummus, tahini (some people are allergic to sesame seeds). Second, they bring crucial phytonutrients, including zinc and magnesium, to this tasty, satisfyingly textured dip. It makes a great snack, served with crudités such as baby carrots, cucumber slices, celery sticks, and strips of crunchy bell peppers. In addition to making superb sandwiches, hummus is also a salad’s best friend. Try adding a healthy dollop on top of your green salad and you will have a flavorful, filling meal.
vegan, vegetarian, nut-free, gluten-free, reduced-sugar diets; low-sodium if salt is omitted
See more reviews and recipes here:
Amaranth-stuffed acorn squash (review on Spabettie)
Blueberry coffee cake (review on Plant-Powered Kitchen)
Creamy golden corn soup (review on Go Dairy Free)
Granola cookies on Go Dairy Free
Lemon-basil quinoa salad (review on The Blender Girl)
Quinoa lentil soup (review on Ricki Heller)