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Spinach Hemp Hummus

By Peachy Palate

Hummus is a picnic food staple, whether it’s for dressing up salads or used as a savoury dipping sauce. Change up the usual recipe with Linwoods Shelled Hemp to provide an extra delicious nutty taste and source of plant-based protein.



Preparation Time – 10 minutes

Servings – 4 -6 



  • 1 can of chickpeas, drained and rinsed well
  • 3 tbsp Linwoods Shelled Hemp
  • 2 tbsp tahini
  • 1 clove of garlic minced or grated
  • 3 tbsp lemon juice
  • ¼ cup (60ml) water
  • 2 tbsp olive oil
  • 30g spinach
  • 2 tbsp fresh dill or basil
  • Salt to taste


  1. Blend together all ingredients in a blender until smooth. You can use a food processor but it won’t blitz the hemp seeds to a smooth consistency as easily.
  2. Season to taste with salt.
  3. Serve hummus with spring veggies and oat cakes or crackers for dunking.
  4. Store hummus in the fridge in a sealed container for up to four days.



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