Basil Hemp Seed Hummus with a Kick!|Sponsored Post

While flipping through a brochure from Manitoba Harvest that was leftover from our launch party, I came across a recipe they had for hemp seed hummus. Hmmm, that sounds interesting…so, I thought I’d give it a try with a few tweaks of my own, of course.  The result was a really creamy and delicious new version of a vegan staple.  And let’s face it, as yummy as hummus is, it definitely needs an update from time to time. And throwing hemp seeds into the mix adds extra protein and omega fatty acids. I added lots of fresh basil because it grows in my kitchen and is a gigantic monster right now, so I am always looking for an excuse to use it.

Ingredients:

2 cans chickpeas (I used about 2 1/2 cups cooked)

4-6 garlic cloves

Zest and juice of 1 lemon

2 tablespoons shelled hemp seeds

2 teaspoons salt

Large handful of fresh basil

1 teaspoon dried basil

1/2 teaspoon dried chili flakes

1/4-1/2 cup extra virgin olive oil

Method:

Place all ingredients in a food processor and blend till smooth.  If you have an archaic processor such as myself, you may want to bend the chickpeas first, then add the rest of the ingredients that you have roughly chopped first.  All done! Should last in the fridge for about 5-7 days.

~The Vegan Project

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