|1 cup||good quality Greek yoghurt|
|3 tbsp||hemp seed butter|
|3 tbsp||lightly toasted hulled hemp seeds plus more for garnishing|
|2 tbsp||minced spring onions|
|2 tbsp||finely chopped chives plus more for garnishing|
|1 tbsp||finely chopped parsley|
|1 tsp||wholegrain mustard|
|1 clove||minced garlic|
|1 tsp||red wine vinegar|
|1/2 tsp||lemon zest|
|1/2 tsp||dried onion granules or onion powder|
|salt & pepper to taste|
|hemp seed oil to garnish|
Using an electric or hand beater, beat the hemp seed butter in a small bowl until smooth. Add about 1/4 of the Greek yoghurt and beat until no lumps.
Add the rest of the yoghurt, salt, pepper and onion granules and beat until light and smooth.
Add the remainder of the ingredients and beat / mix well.
Add salt and pepper to taste.
Transfer into a container with a lid and chill in the fridge for several hours or overnight to allow flavours to develop.
Transfer to a serving bowl and garnish with a drizzle of hemp seed oil and a sprinkling of chopped chives and toasted hemp seeds. Serve with vegetables such as carrot, capsicum and cucumber, and chips and crackers.
This dip can also be used as a sauce for roast vegetables or even a dressing for potato salad or coleslaw.