Be the life of your next party by providing our classic Hemp Hummus as an easy, yet flavorful, appetizer. Filled with nutritious ingredients, such as garbanzo beans, hemp hearts, and garlic, this dish is sure to leave your guests coming back for seconds. Not only is this hummus a crowd pleaser, but it’s also vegan, which will make it stand out from other recipes thanks to its high nutrition profile. And, thanks to the hemp hearts, this hummus is rich in flavor and texture–with this easy addition, the hemp hearts add 10 grams of protein and 10 grams of omegas to any recipe. Plus, the nutty flavors and pleasant crunch from the hemp hearts juxtapose well with the subtle flavor and creamy consistency from the garbanzo beans. You can serve it as a dip, or add it to some of your favorite recipes, such as our Hummus Vegetable Wrap, for added depth; but however you choose to enjoy this, we guarantee it will quickly become a kitchen staple!
While there are so many things to love about this recipe, we enjoy the use of garbanzo beans to create a smooth base for this hummus. These beans are a good source of protein, fiber, vitamins, and minerals, which makes them an ideal plant-based source to include into a daily diet. In fact, studies have shown that eating beans can reduce risks for heart disease, as they can lower serum total cholesterol and LDL cholesterol (1). Eating black beans are also a good choice for people who have diabetes, hypoglycemia or insulin resistance; due to the black beans’ high fiber content, it stabilizes blood sugar levels by providing a slow and steady stream of energy. So what are you waiting for? Go ahead and try out this appetizer dip for yourselves–just be sure to make extras because it will disappear as quickly as you make it.
(1) Pittaway JK, Ahuja KDK, Cehun M et al. Dietary Supplementation with Chickpeas for at Least 5 Weeks Results in Small but Significant Reductions in Serum Total and Low-Density Lipoprotein Cholesterols in Adult Women and Men. Annals of Nutrition & Metabolism. Basel: Feb 2007. Vol. 50, Iss. 6; p. 512-518. 2007.