Hemp is among the world’s most nutritious plants and when hemp in oil and seed form is used in the preparation of vegan dishes, they benefit this particular diet very well, both from a taste and an ethical standpoint.
The hemp plant is from a very eco-friendly and pest-resistant crop, and because the plants grow fast and live close together, they out-compete weeds and therefore don’t require herbicides. Bottom line: hemp seed benefits vegan nutrition as part of a whole foods plant-based diet.
Hemp’s rugged roots anchor soil to prevent erosion and the leaves return nitrogen to the soil. Hemp cultivation generates very little waste and even the hemp processing by-products are useful. This super-seed has a soft texture, attractive sesame seed-like appearance and a nutty flavour similar to sunflower seeds. The hemp seeds can be eaten right out of the bag or sprinkled on many items like granola, salads, soups, dips, or added to baked recipes.
Vegan hemp hummus
Hemp seeds work well in dips, one of our favourites is hemp hummus which goes well with Luke’s Sweet Potato, Hemp & Buckwheat Multigrain Chips.
- ¼ cup shelled hemp seeds
- ½ teaspoon salt
- 1½ cups cooked chickpeas, or 1 can chickpeas, rinsed and drained
- 2 tablespoons freshly squeezed lemon juice
- 1 small clove garlic, crushed
- 1 tablespoon tahini
- ½ teaspoon ground cumin
- ⅓ cup water
- Black pepper
Place the hemp seeds and salt in the bowl of a food processor fitted with the S blade. Grind the hemp seeds for about 30 seconds, or until they’ve formed a fine meal.
Add the chickpeas, lemon, garlic, tahini, cumin, and water to the food processor. Process all ingredients until smooth and creamy (about 1-2 minutes), stopping every now and then to scrape the bowl down. Season to taste with black pepper and serve.