This creamy dip goes especially well with crackers and raw vegetables, or used as a spread in sandwiches and wraps. The addition of hemp seeds provides a superb boost of protein, essential fatty acids, iron, and chlorophyll.
1½ cups garbanzo beans (freshly sprouted or cooked [unsalted])
2 tablespoons tahini
¼ cup hemp seeds
1 tablespoon hemp oil
1½ teaspoons garlic powder
1⁄3 cup fresh lemon juice
3⁄4 teaspoon sea salt
½ teaspoon smoked paprika (optional)
In a food processor, blend all ingredients until smooth and creamy. Transfer to a bowl and serve. Will keep for 1 week, refrigerated.
Makes about 2 cups.
*Recipe and image courtesy of chef Julie Morris, author of SUPERFOOD CUISINE: Cooking with Nature’s Most Amazing Foods, which serves as an inspiring roadmap for creating extraordinary dishes from extraordinary ingredients…all designed for an energy-packed lifestyle. The book is available at a growing number of natural product stores, and at Amazon.com and NavitasNaturals.com.*