Super-Mega Omega Hummus
 
Prep time
Cook time
Total time
 
This hummus is great in a wrap, on a burger, as a dip for raw veggies or straight up with a spoon!
Recipe type: Dips, Dressings & Sauces
Serves: 4-5 cups
Ingredients
  • 3 - 3½ cups cooked chickpeas (about 1 - 1½ cups dry chickpeas)
  • ⅓ cup hemp hearts
  • ½ cup unrefined, organic flax seed oil (a quality olive oil also works!)
  • ½ cup pumpkin seeds (hulled, raw are best)
  • ½ cup lemon juice (about 2 lemons)
  • ⅓ cup water*
  • 2 tsp salt
  • 1 tsp turmeric
  • ¼ tsp cayenne pepper
  • 1 clove garlic, minced
  • 2 tsp mustard seeds or quality prepared mustard
  • chopped fresh basil or parsley (optional)
  • *roasted squash, sweet potato or cooked quinoa (optional)
Instructions
  1. Prepare chickpeas. Measure about 1½ to 2 cups dry chickpeas into a medium sized pot. Cover with a few inches of water (the chickpeas will expand significantly). Allow to soak a few hours or overnight.
  2. Once thoroughly soaked, strain off the water and give the chickpeas a good rinse. Again, cover with water. Bring the pot to a boil, then reduce to medium heat and allow the chickpeas to cook for about an hour. Taste one to check for doneness. Once tender, strain and allow to cool slightly.
  3. Dump chickpeas into food processor or high powered blender.
  4. Add remaining ingredients and blend until smooth, scraping down the sides if needed.
  5. Depending on your preferred hummus consistency, you can add more lemon, water or oil (our kids tend to like it smooth and lemony). Or, if you're like my dad, add some extra pumpkin seeds for a lumpier texture.
  6. *Sometimes if I have a bit of cooked squash, sweet potato or quinoa to use up, I will add this and adjust the water accordingly. More vitamins? Why not?!
Notes
You can certainly use canned chickpeas for this recipe. Just keep in mind that dry chickpeas are significantly cheaper, less wasteful, healthier, easier to digest and tastier...
If you choose to sub in some walnuts, just be aware that the resulting colour will be slightly more greyish.
Lasts about one week in the fridge.
Recipe by The L'Oven Life at https://thelovenlife.com/super-mega-omega-hummus/