It’s freezing out there and we are doing our little dances of winter, avoiding people sneezing and coughing over us on the pavement – not too drastic?
So, given we are hemp-happy this week, we have been looking at ways of getting the most immune-system boosting elements from these amazing seeds.
Being honest, the husks are still a work in progress and the bowl of gritty looking sand isn’t quite working for us – but we will be working on some cookies and biscuits.
The milk is fabulous – much, much tastier and richer than the hemp milk from the supermarket and doesn’t curdle – result.
The unshelled husks are pretty easy to hull and extract the little nutty seeds which are the base of brilliant salad sprinkles and the added crunch to cakes and flapjacks.
A high protein hummous on a dark rye cracker with a drizzle of pomegranate molasses is a filling and satisfying snack to ward off the mid-afternoon dip and stop you reaching for the chocolate biscuits…
High Protein Hemp Hummous
- 40g shelled hemp seeds (see how to shell here)
- pinch salt
- 400g cups cooked chickpeas, or 1 can chickpeas, rinsed and drained
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, crushed
- 1 tablespoon tahini
- ½ teaspoon ground cumin
- 80ml water
- Black pepper
- Place the hemp seeds and salt in the bowl of a food processor fitted with the S blade. Grind the hemp seeds for about 30 seconds, or until they’ve formed a fine meal.
- Add the chickpeas, lemon, garlic, tahini, cumin, and water to the food processor. Process all ingredients until smooth and creamy (about 1-2 minutes), stopping every now and then to scrape the bowl down. Season to taste with black pepper and serve.
adapted from The Full Helping blog