Basil Tomato Hummus with Hemp

In many German-speaking countries, the word "humus" is associated with something completely different than in the Oriental region, such as Lebanon or Israel. What is known here as a finely decomposed, organic soil and is considered extremely fertile, counts in other cultures as a national dish. "Hummus," spelled with a double "m," comes from Arabic and means "chickpea." It is an Oriental specialty made from finely pureed chickpeas and various spices. In the meantime, this dish has already found its way into home kitchens and enjoys great popularity. There are various combinations and variations that invite experimentation. Naturally, we immediately had an idea: hemp hummus! Specifically, with tomatoes and basil. A wonderfully fresh and earthy combination. The well-known and popular combination of tomatoes and basil is refined with the delicious, nutty aroma of hemp seed oil and exceeds all expectations. But it's best to try it yourself – here's how:

Ingredients

• about 300g cooked chickpeas
• 30ml lemon juice
• 1-2 tbsp organic hemp seeds
• 2 tbsp tahini
• 100ml organic hemp seed oil
• 4-5 cloves of garlic
• 1 tsp salt
• 100g dried tomatoes
• 1 handful of fresh basil

Preparation

First, peel the garlic and blend it with the lemon juice, tahini, and salt. Then add the chickpeas and the hemp seed oil. Finally, add the basil and tomatoes to the blender and mix everything into a creamy mass. Transfer the hummus to a bowl and stir in the hemp seeds – done!
Hummus goes well with all sorts of things like salad, meat, or on bread. In the Orient, however, it is not eaten as a spread like here, but the bread is merely a means to an end, so to speak, the "shovel" to scoop up as much hummus as possible.

© 2020 Tabea Walch / HANAFSAN