RECIPES

Toasted seed hummus with sun-dried tomato, cumin, coriander and lime

This idea conjures up a different flavour with any hummus leftovers, a good way to give it another outing, with a new twist.

Grinding hemp seeds and spices together, to flavour savoury recipes is another experience to be tried, added to soups, casseroles, sauces or dressings, creates some amazingly deep flavours.

Ingredients
approximately 4 portions

• 250 grams sprouted chickpea hummus~ to make your hummus see recipe this section
• 50 grams sun-dried tomatoes
• 1 teaspoon each cumin and coriander seeds
• 25 grams Hemp seed
• 1 lime~ zest and juice

• Coffee or seed grinder

Method

• If the sun-dried tomatoes are not in oil, in dry form, just cover with boiling water and leave to soak for about an hour or more.
• Lightly toast the cumin and coriander seeds, cool them slightly. Grind them and the hemp seeds, as finely as possible in a seed or coffee grinder.
• Drain your sun-dried tomatoes, placing them onto a board to finely chop them. If dried the juices can be added to the next stage.
• In a bowl mix together your hummus with the seeds, tomatoes, lime juice and zest.
• Arrange on plates for serving, a garnish for the hummus can be a sprinkle of paprika and a drizzle of hemp oil.

Leftovers:

If you where re-using hummus it is good to eat it all, if it was a fresh batch then it will keep 2-3 days covered in the fridge.