Hummus is one of those personal foods. Everyone has their own idea what they like: a garlicky one, lemon based, or the uber-tahini sticky version. This recipe is safe for all, with no sesame, and "not too much of anything taste" except healthy goodness. The fresh mint finishes the whole thing off in a refreshing take-down-the-garlic-kinda way.
- 1 can of chickpeas (14oz), rinsed
- ¼ cup slow roasted hemp seeds
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- ¾ teaspoon minced garlic
- ½ teaspoon rock salt
- ½ teaspoon chili powder
- 2-3 large fresh mint leaves, chopped
- 2 tablespoons warm water
- Olive oil for drizzle (optional)
- Drain and rinse chickpeas and add to food processor.
- Except for water, place all other ingredients in the processor. Pulse a few times, then put on low speed and add water slowly.
- Blend for 1 minute then stop and scrape sides – add more water if required.
- Blend again for 2-4 minutes until creamy and smooth.
- Serve cold and drizzle olive oil on top if desired.
- Freezes well.
- Makes 1 ¼ cup.