I am so glad this week is almost over! With so much going on at work, I felt deprived of fun time and time to get stuff done at home. Thursdays are odd food days here since I’m usually running low on fresh ingredients and/or feeling pretty burned out from the week. Simple meals are preferred, usually fresh and high raw for a nutrient boost. You probably know I’m obsessed with hemp seeds, I order them by the bulk and use them in as many recipes as possible. I’m also a hummus fan, something about it sings warmer weather to me and a staple for simple and nutritious snack-style meals. So I was delighted to see Gena’s High Protein Hemp Hummus and got inspired to try my own. I went with a smaller, 2-serving batch since it’s usually just me and sometimes hubby enjoying it. But I still added plenty of hemp seeds.
Zucchini Hemp Hummus
- 1/4 cup hemp seeds
- 2 medium zucchinis, roughly chopped
- 2 tbsp. lemon juice
- 2 tbsp. nutritional yeast
- 1 clove of garlic, minced
- 1 tbsp. tahini
- 1/4 tsp. salt
- 1/2 tsp. cumin
Process all ingredients in a food processor until creamy and thick. Makes about 2 servings.
This is a very fast hummus to throw together taking just minutes, cleaning the food processor took longer! I like the lighter, whipped texture compared to traditional garbanzo-based versions making it easier to scoop up on veggie sticks.
The flavor was rich and tangy, but not too salty or over garlicy, which can vary depending on the size of the garlic clove. Feel free to use half a clove or leave it out all together if you’re sensitive to garlic.
It went nicely with dinner, but would also be great for an appetizer or snack.
I’ve been going through a lot of hemp seeds lately, I have this 5-lb. bag shipped to me every two months using Amazon subscribe & save. But that bag sucks for storing the seeds once opened. I know many hardcore raw foodies avoid plastic and while I rarely put it in the microwave, I’ve decided plastic freezer containers are okay since lugging huge, heavy, awkward, freezing cold glass containers in and out of the freezer terrifies me. Anyway, this Sterilite 16.5 Cup Freezer container is the perfect size for storing 5 lbs. of hemp seeds in the freezer.
And it’s very light weight by itself and not as cold to touch as glass after being in the freezer. Plus it’s a good shape being tall and narrow, it doesn’t take up much shelf space and is easy to scoop seeds from. If you’re looking for good freezer storage, check it out.
Since I’m always on the look out for better freezer storage, what’s your favorite type of containers?
It looks awesome, Christine! Such a great recipe..and so you! Hemp seeds and nooch and I love no beans b/c honestly, i cant tolerate beans well, at all!
So true, as much as I love hummus – sometimes beans and tahini can be a gut bomb for me. Zucchini makes a lighter, fluffier version that’s easier on the tummy.
I have zucchini! i think I’ll make this this morning for a lunch wrap….I don’t think you’ll read this before I make it — I assume you mean 1/4 cup of hemp seeds? (I think you left that off) I’m going with that….
Oh, Christine, this is delicious! I made a humus sandwich for lunch. YUM and thank you!
Yay, so glad you liked it! I’m loving using hemp seeds in hummus and looking forward to trying more variations!
We use hemp seeds in just about everything too!! Bulk buying all the way. We have similar containers to store our stuff. Some things we are able to store in glass mason jars but not everything.
This looks great!! I always associate hemp seeds with your blog :-)
what a great recipe! i feel the same way about thursdays….low on the fresh stuff and need to restock. thanks for sharing this it looks so fresh and good. yay for friday! are you off?