Leftovers will keep in the fridge for several days, though the cucumber and radishes will soften notably over time.

 

Note: Adding an onion when boiling potatoes helps add flavour and also leaves you with tender strips of onion that make for a great addition to a potato salad.

 

4 Tbsp hulled hemp hearts

1 can (19 oz) chickpeas, drained and rinsed

3 Tbsp water, plus more as needed

2 cloves garlic (small), peeled and halved

3 Tbsp regular canola oil

2 Tbsp + 1 tsp cold-pressed canola oil

1 tsp kosher salt

1 pinch mild Hungarian paprika

1 tsp chopped fresh flat-leaf parsley

 

Place the hemp hearts in a mortar and use a pestle to grind them into a loose paste.

 

To a small food processor, add the hemp paste, lemon juice, chickpeas, water, garlic, regular canola oil, 2 Tbsp of the cold-pressed canola oil, and the salt. Blend for 1 minute or until smooth. If you want thinner hummus, add up to 1 Tbsp more of water.

 

Serve the hummus in a bowl or shallow dish and finish with the remaining 1 tsp cold-pressed canola drizzled overtop along with a sprinkling of paprika and the parsley.

 

Makes 2 cups