Memorial weekend starts tomorrow! What?! Okay I didn’t see it coming. Seriously I think I live in a bubble. It’s a problem. I better on get on inviting some friends over and grilling up some food, fire pit prep for s’mores – fun summer activities may commence. With that… I always love to make dips and spreads that can be made ahead of time and be ready to go. This recipe is perfect for sandwich spread, dip for veggies/crackers or pitas or I add hummus to may salads in lieu of dressing.
If you haven’t been acquainted with hemp seeds – you need to get them. They are a natural blend of easily digested proteins, essential fats (Omegas 3 & 6), Gamma Linolenic Acid (GLA), antioxidants, amino acids, fiber, iron, zinc, carotene, phospholipids, phytosterols, vitamin B1, vitamin B2, vitamin B6, vitamin D, vitamin E, chlorophyll, calcium, magnesium, sulfur, copper, potassium, phosphorus, and enzymes.
Harissa is a Tunisian hot chili pepper paste the main ingredients of which are roasted red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. I had a jar that I got at Target – mild in spice level and I thought it would be fun to add it to the hummus for a different flavor than the traditional.
Chickpeas are an an excellent vegan and gluten-free source of protein and fiber, chickpeas also contain high levels of iron, vitamin B-6 and magnesium.
I want to show the benefits to the foods you eat. I think the more educated you are regarding food choices, the better choices you will make in the long run. Knowledge is power.
— Knead to Cook