“a powerhouse addition to any meal”
The sweetness of the coconut aminos, the nuttiness of the highly nutritious hemp oil and the added anti-inflammatory benefits from the turmeric turns the traditional hummus into a powerhouse addition to any meal. Try this with your poached eggs in the morning; dressed in your lunchtime salad or top your roast veggies at dinner with a huge spoonful!
what you need
1 can(400g) organic chickpeas, drained and rinsed
3 cloves garlic
2 tbsp tahini
1 tsp cumin
1 tsp turmeric
Juice of ½ lemon
2 tsp coconut aminos
2 tbsp extra virgin olive oil
1 tbsp cold pressed hemp oil
sea salt and cracked pepper, to taste
what to do
Place all the ingredients (except for the salt and pepper) into a high speed food processor or blender. Puree until smooth.
If the hummus is too thick, add a little a water or lemon juice to get to the desired consistency.
Add salt and pepper to taste.
Sprinkle with hemp seeds and drizzle with some extra hemp oil before serving.
notes
A drizzle of hemp or olive oil over the hummus before storing in the fridge will also keep it from drying out.
For a change in flavour, you can also add 2 spring onions and/or 2 tbsp fresh coriander.
recipe by go natural foods
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