Small serving
1 cup cooked chickpeas (if using chickpeas from a can, rinse and drain)
1-2 cloves garlic minced
1/8 cup tahini
1/8 cup lemon juice (freshly squeezed is best)
1/8 cup hemp hearts
1/8 cup filtered water
1/4-1/2 tsp cumin (to taste)
Herbamare seasoning or sea salt to taste
olive oil and about 1 tbsp of chopped parsley for garnish (optional)
Large serving (using one large can of chickpeas)
One 540 ml can of chickpeas, rinsed and drained
3-4 cloves garlic, minced
1/3 cup tahini
1/3 cup lemon juice (freshly squeezed is best)
1/3 cup hemp hearts
1/3 cup filtered water
1/2 – 1 tsp cumin (to taste)
Herbamare seasoning or sea salt to taste
olive oil and about 1/2 tbsp of chopped parsley for garnish (optional)
Combine all ingredients except garnishes in a food processor until well blended and creamy. Taste and adjust seasonings. For serving as a dip, drizzle with olive oil and garnish with chopped parsley. Many hummus recipes blend the olive oil into the dressing; I like using the oil the traditional way, drizzled on top. You could also garnish with some toasted pine nuts or chopped olives. Serve with pita chips or crackers. I love hummus with my Nacho Crackers; click here for the recipe.
A cute way to serve hummus as a party appetizer or to kids is a dollop in a shot glass with veggie sticks. The credit for the preparation of these in the photo go to my sister.
There is no sandwich I love better in summer than hummus with fresh tomatoes and other veggies fresh from the garden. 
Not like you really need a recipe to figure out how to put it together, but here it is anyway:
Hummus Summer Sandwich
two slices of your favourite bread
Sarina’s Hummus (recipe above)
fresh tomatoes slices
your favourite fresh greens– I like to use basil, baby spinach, cucumber and sprouts
sweet onion slices
a few sprinkles of black pepper on the tomato
Assemble and enjoy immediately!
Update: I am submitting my hummus to the blog hops Wellness Weekends, Allergy-Friendly Fridays, Healthy Vegan Fridays & Gluten Free Fridays Check out the link up party for a collection of delicious recipes.
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Thank you for the hummus tips! I’m always looking for ways to improve my hummus and I think hemp hearts would be great!
You’re very welcome, Kristy! I have been following your blog for months so I’m excited you’ve stopped by to comment, thank you! Let me know if you try hummus with hemp hearts!
What an interesting tip- I love the idea of adding hemp seeds. Must try it!
Great! Hope you love it.
Huh – I never would have thought of trying that. I have been trying to make hummus for years. I think I have had one very successful attempt, the rest of the time it is edible at best. I usually just end up buying it as I grow increasingly frustrated. I will try this though =)
Try mine and let me know how you like it!
Delicious! I make hummus all the time but never thought about adding hemp seeds. I also have a ton of them in the freezer (3 bags all told) so I’m definitely whipping up the big batch tonight.
Awesome! Let me know if you like it! Thanks for visiting, Hannah.
Oh I LOVE hummus, and have never tried adding hemp hearts, what a brilliant idea. I love my hummus with HEAPS of garlic (Yeah, I stink of the stuff!) and HEAPS of lemon!
I love garlic too! Let me know what you think of hummus with hemp hearts.
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My husband and I eat lots and lots of hummus! I tried making it myself once, but it didn’t turn out well. That was before I got my Vitamix, however; so I should probably try it again. Your recipe looks great. I like that you use tahini instead of oil (I rarely use oil). Celeste:)
Ooh a Vitamix, I’m jealous. You can add some more water if you want it creamier and don’t drizzle it with oil like I do. Hope you love it.
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