Hemp Heart Hummus
This hemp heart hummus is a nutrient-packed and easy dip! It’s made with hemp hearts which are a complete plant-based protein for an added boost to traditional hummus.
In my opinion, hemp hearts are one of the most underrated ingredients! I became familiar with them when I was trying to sneak extra nutrients into my toddler’s food, and they’re simply the best. They’re a complete plant protein, omega-rich, and they slide right into blended foods like baked goods, smoothies, and dips.
Hemp heart hummus is a great way to add an extra nutrient boost to your day! Serve it with chips or vegetables for some extra protein in the form of a yummy snack.
Why you’ll love this Hemp Heart Hummus
- This is a great snack! Whether you serve with chips or vegetables for dipping, this hemp heart hummus is delicious and nutrient dense.
- It’s a great way to sneak in extra protein. I am always trying to focus on getting enough protein and love recipes like this to sneak in some extra plant protein.
The Ingredients for Hemp Heart Hummus
- Chickpeas. You can either buy canned chickpeas at most grocery stores or buy dried chickpeas and cook on the stove, in the slow cooker, or in the instant pot.
- Tahini. If you are sensitive to sesame, you can sub coconut yogurt for a really creamy hummus.
- Olive Oil.
- Hemp Hearts. Hemp hearts are a special ingredient! They’re a complete plant protein, and add a big protein boost to this recipe, all while being easy to blend and light in flavor.
- Garlic, Salt, and Pepper.
- Parsley. Chopped to garnish!
How to make Hemp Heart Hummus
- Step One. Blend all the ingredients in the food processor.
- Step Two. Top the hummus with olive oil, hemp hearts, and parsley. Enjoy!
Tips & Tricks
- Add water if desired. I prefer a thick hummus, but if you want it to be thinner, simply add a few tablespoons of water.
- Make it even creamier with yogurt. If you want a really creamy hummus, add a few tablespoons of coconut yogurt! This makes for a super smooth hummus. Yogurt is also a great swap for tahini in this recipe if you have a sensitivity to sesame.
What to serve with this hummus
- Gluten-free pita chips
- Chopped cucumber
- Sliced carrots
How to store the hummus
This is great to make in advance for use throughout the week. Just be sure to store it in an airtight glass container in the fridge.
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- 1 can of chickpeas, drained and rinsed
- 1/4 cup shelled hemp seeds (plus extra for garnish)
- 2 tbsp tahini
- 3 tbsp olive oil (plus extra for garnish)
- Juice of half a lemon
- 1 large garlic clove, minced
- Salt and pepper to taste
- Chopped parsley to garnish
- Add all of the ingredients to a food processor and blend until fully smooth. If a thinner hummus is desired, add 2-3 tbsp of water until you reach your desired consistency.
- To serve, add the hummus to a bowl and top with extra olive oil, hemp hearts, and parsley. Store in the fridge for 3-4 days in an airtight container.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 5 mins
- Method: no-cook
- Cuisine: Global
- Serving Size: 1 serving
- Calories: 230
- Fat: 14.5g
- Carbohydrates: 20.6g
- Fiber: 4.3g
- Protein: 8.2g