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Roasted Shallot & Hemp Hummus

The roasted shallots add a delightful caramelized flavor to this super-nutritious hummus.

Serves: 2

Makes 2-1/2 cups

What you need:

  • 1 cup shallots, chopped
  • 1 tablespoon olive oil
  • 1/8 teaspoon sea salt
  • 2 cups cooked chickpeas
  • 3/4 cup shelled hemp seeds
  • 4 tablespoons freshly squeezed lemon juice, divided
  • 1 medium clove garlic
  • 2-1/2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • Pinch of freshly ground black pepper
  • 3 to 5 tablespoons water

What you do:

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss shallots with olive oil and salt. Bake for 40 minutes or longer, tossing occasionally, until golden brown.
  2. In a food processor, combine chickpeas, hemp seeds, 3 1/2 tablespoons lemon juice, garlic, olive oil, salt, pepper, and water (starting with 3 tablespoons). Purée until smooth, scraping down the sides of the bowl as needed.
  3. Once shallots are roasted, add to mixture and purée. Add extra water to thin, if needed, and add remaining 1/2 tablespoon of lemon juice to taste if desired.

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