This creamy dip goes especially well with crackers and raw vegetables, or used as a spread in sandwiches and wraps. The addition of hemp seeds provides a superb load of protein, essential fatty acids, iron, and chlorophyll.
1½ cups garbanzo beans, freshly sprouted, (preferable), or canned
2 Tbsp tahini (sesame seed paste)
4 Tbsp hemp seeds
1 Tbsp hemp or flax oil
1 tsp garlic powder
1/3 cup lemon juice
½ tsp sea salt
Blend: In a food processor, blend until smooth and creamy. Transfer to a bowl and serve. Will keep for 1 week.
Makes 2 cups from Julie Morris on rawfoodrehab.com