Recipe Zesty Lemon Hemp Hummus
April 15, 2019
There’s something about a bit of lemon that makes savoury hummus instantly fresh. In this healthy Zesty Lemon Hemp Hummus recipe, you get all the zingy flavour and brightening acidity of lemon juice with the satisfying smoothness of plant-based protein and healthy fats from creamy chickpeas and hemp hearts. With 11 grams of protein per 3 tablespoons, hemp hearts contain all nine essential amino acids, making it a complete protein.
Our Zesty Lemon Hemp Hummus recipe makes a delicious sandwich spread, dip for veggies, or a toast topper to add a whole new layer of sophistication (and nutrition!) to your next avocado toast.
Ingredients
For the Zesty Lemon Hemp Hummus:
- ¼ cup hemp hearts
- 1 can (398 ml / 14 fl oz) chickpeas , drained and rinsed
- 2 cloves garlic , peeled
- ¼ cup tahini
- 2 Tbsp olive oil
- 2 lemons , zested and juiced
- 1 tsp sea salt (we used Herbamare aromatic sea salt for extra flavour)
- ¼ tsp pepper
Instructions
- Make the hummus by blending all ingredients in a high-speed blender or food processor until desired texture is reached. Transfer to a storage container and keep unused portions in the fridge for up to a week.
Try these handy tips!
- If hemp hearts aren’t an ingredient you use regularly, store them in the freezer in a sealed bag or container to keep them fresh for up to a year. (Left in the pantry, hemp hearts start to go rancid in 3 or 4 months due to their high content of healthy fats). You can use them straight out of the freezer as a salad or breakfast topper, or blend into smoothies or other spreads.
