Hemp Hummus

Hummus is a delicious dip from the Middle East. A bit of hemp oil makes it even more nutritious and delicious.

Yield about 2 cups
Time 10 minutes (+ chick pea soaking and cooking)
  • food processor or potato masher and bowl
  • 2 c chick peas, soaked and cooked or canned, drained and rinsed (reserve a few T of the liquid)
  • 3 cloves garlic, minced
  • 3 T lemon juice
  • 3 T hemp oil
  • 3 T tahini (sesame paste)
Directions Place the cooked chick peas (it’s ok if they’re still warm) in the food processor along with the garlic, lemon juice, and 2 T hemp oil. Process for about a minute, until smooth. If too thick, add more liquid.

Stir in the tahini, taste, and add more lemon juice/tahini/garlic as appropriate.

Spread the hummus into a shallow bowl, drizzle with hemp oil, and garnish with lemon slices and minced parsley.

Serve chilled, with warm pita bread and/or fresh vegetables.

Notes Hummus is eaten in many different countries, so there are a lot of variations, especially in spices. Experiment to find what you like best.

Also see my recipe for traditional hummus.

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Dip Index     Vegan Recipes

Greek Recipes     Middle Eastern Recipes

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