A trio of hemp hummus by Simon Toohey

Ingredients: 

• 4 tbls hemp seeds 

• 1 clove garlic 

• 1 tin chickpeas 

• ½ lemon juice only 

• 2 tsp apple cider vinegar 

• Salt & pepper  to taste 

• 4tbls Hemp oil (or extra virgin olive oil) 

• Hemp seeds  to finish 

Method: 

Place the hemp seeds and garlic in the blender and blend until smooth.  Add the chickpeas and lemon juice, apple cider vinegar, salt and pepper.  While it is blending pour in the olive oil. 

Spoon out into a bowl and finish with more hemp seeds and oil 

Roasted Beetroot Hummus: 

Ingredients: 

• 1 x medium beetroot. 

• Dash caraway seeds 

• Hemp Gold oil to finish 

Method: 

Start by roasting the beetroot (wrap in foil for a faster cook) in an oven on a baking tray for 40 minutes at 160 degrees until soft.   Peel off the skin when cooled. 

Make to hemp hummus as per the above directions, adding half of the beetroot to the food processor along with the other ingredients, and blend until smooth. 

With remaining beetroot, dice up roughly, about as small as a little finger nail in size and add it to the beet hummus, stirring it through.   

Finally, place the mixture in a bowl, top with hemp gold seed oil and sprinkle over the caraway seeds. 

Roasted Pumpkin Hummus: 

Ingredients: 

• ½ cup` roasted pumpkin 

• Handful roasted pumpkin and hemp seed blend 

• Hemp Gold oil to finish 

Method: 

Start by roasting the pumpkin in a 160 degree heat oven for about 25 minutes or until soft. 

Make to hemp hummus as per the above directions, adding half of the beetroot to the food processor along with the other ingredients, and blend until smooth. 

Take out and place in a bowl, and top with the oil and the roasted pumpkin seeds. 

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