I’ve continued playing with hemp seeds recently…for starters, I’ve been roasting them – like everything, roasting them really enhances the flavour..
As they are such tiny seeds you do have to keep a close eye on them when you roast them, they can very quickly and easily get burnt. I just spread a thin layer on my biggest oven tray and put them in an oven at 200C (180C fan). I take the tray out every few minutes and agitate the seeds, pulling them away from the edges where they get cooked the most first and giving them all a move around. I take them out of the oven for good once they have become a golden brown then leave them to cool before storing in glass jars.
Once again I tried out a new dip with the roasted seeds as well as saving some to throw over salads and vegetable dishes.
So this is made of..
100g Roasted hemp seeds,
2 tbsp lemon juice,
water as needed,
1 tsp roasted cumin,
1 tsp ground coriander,
2 cloves garlic,
salt & pepper to taste,
1 bunch flat leaf parsley, chopped.
All whizzed up in your blender.
I enjoyed some of this dip with my recent mezze lunch and Selma’s cauliflower and za’atar cakes..tasty, healthy and full of goodness!!
I hope you’re having a good week 😉
