This twist on the original Middle Eastern dip by Sam Murphy takes just 5 minutes to whip up. It’s perfect served with raw/roast veggies or added to salads & nourish bowls.
It’s so packed with healthy oils and veg, I know you’ll be licking the bowl clean.
Before you dive into the recipe, I’ve got a secret to share.
There’s one ingredient in this dish that really turns up its health cred.
1. It has the ideal balance of omega 3 and 6 – supporting hormone balance, promoting diversity in gut, keeping inflammation in check AND supporting healthy heart and brain function
2. Mood boosting Omega 9 – with 40% less saturated fat than my other favourite source, olive oil
3. Vitamin E for healthy skin
4. Chlorophyll for detoxification
As a woman, it’s one of the ways I personally keep my skin and hormones in balance – and it’s the product I find myself recommending most frequently to friends and family.
Can you pick it in the ingredients list?
Prep time: 5 mins
1x can chickpeas, rinsed & drained
2-3 cups roughly chopped parsley
1/3 cup smooth tahini
1/4 cup Cold Pressed Hemp Seed Oil
2 tsp onion powder
1 tsp garlic powder
2 tsp ground cumin
juice of 2x lemons
1 tsp sea salt
Place everything in a high powered blender or food processor and blend until silky smooth. Add a little water if desired for a creamier hummus.
P.s. In case you missed the secret ingredient… it’s our Cold Pressed Hemp Seed Oil 😉