Hemp Seed and Harissa Hummus. Vegan. Gluten Free.

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.

Ingredients:

1/4 cup of hemp seeds
1/4 cup of Harissa paste
1/4 cup of lemon juice
2 cans of organic chickpeas, drained and rinsed
4 garlic cloves, peeled
2 tablespoons of water
Salt and pepper
Scant 1/4 cup of olive oil
Garnish:  freshly parsley, Harissa, olive oil

Directions:

Into your food processor, add your hemp seeds, Harissa, chickpeas, garlic, water, salt and pepper.  Turn your processor on to start blending.  Open the drizzle spout on the top of the lid and slowly drizzle the olive oil into the mixture.  Once creamy and smooth – taste test and adjust spices.  Once complete – add to a bowl.  Make swirls with the back of a spoon and drizzle a bit of Harissa and olive oil.  I finely chop parsley and top a bit of the hummus with that and serve.  If not serving right away, cover and refrigerate.  Serve with chopped veggies, chips, pita bread, crackers etc.

This week has been busy but good.  I’m finally noticing that I’m feeling more like myself. Boy running that marathon has really taken it out of me for some reason. I’m clearly not the person who goes running 15 miles post marathon a few days after as a shakeout.  This recovery, on several levels, has taken me time. But this week I’m on track for beating my goals and I finally had a double-digit run that felt good.  No complaints here.

Sunday: 20 miles cycling
Monday: 6 treadmill miles/strength training
Tuesday: 5 miles outdoors in the rain.
Wednesday: 6 treadmill miles with negative splits/strength training
Thursday: 10 outdoor miles with negative splits
Friday: Rest day.

That’s it from here.  Lots of love!

— Knead to Cook