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Recipe: Hemp Hearts and Lemon Hummus

Dani Wright

Including hemp in your diet is a great way to include plant-based protein, including Omega 3 and Omega 6 in the perfect 3:1 ration. 

It’s also a good way to include fibre, magnesium, zinc and iron, as well as free radical fighting antioxidants. These can reduce cholesterol and may also help to stabilise blood sugar.

As well as being all natural, vegan, gluten and GM free, they also have no artificial colours, flavours or preservatives. Our hulled Hemp Hearts are high in protein and packed with nutrition, with a five-star health rating.

A quick and easy way to add flavour and this superior nutrition on the side of a meal is to dollop spoonfuls of this Hemp Hearts and Lemon Hummus recipe onto the plate.


¼ cup 13 Seeds Hemp Hearts

115 oz can of chickpeas, rinsed and drained

2 garlic cloves (peeled)

¼ cup tahini

2 Tbsp 13 Seeds Hemp Seed Oil

2 lemons, zest and juice

1 tsp salt + pepper

1/s tsp ground cumin

75g punnet pomegranate arils

200g packet of frozen edamame beans

Cashew nuts to sprinkle on the top


Lightly toast 13 Seeds Hemp Heart Seeds in a pan until dark brown in colour. In a food processor, combine chickpeas, garlic, tahini, 13 Seeds Hemp Seed Oil, lemon juice and zest. Add in salt, pepper, cumin and 13 Seeds Hemp Hearts and process again until the consistency you desire. Store in an airtight container in the fridge for up to one week. To serve, steam edamame beans then cool, removing the outer layers of each bean. Slice and add with pomegranate arils and cashew nuts on top of the hummus for serving.

The 13 Seeds Hemp Hearts and Hemp Seed Oil is chemical free and grown in one of the world’s cleanest and greenest cool temperate environments. The hemp in the products used in this recipe was grown and harvested in Tasmania, processed and manufactured by 13 Seeds.

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