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Herbaceous Hemp & White Bean Hummus

A supercharged superfood dip to complement any springtime dish



1 ½ cups cooked cannellini or navy beans (from scratch or a 15 oz. can, rinsed)

3 Tbsp. tahini

2 Tbsp. cold-pressed olive oil

1 garlic clove, minced

¾ tsp. salt, plus more to taste

¼ cup + 1 Tbsp. fresh squeezed lemon juice

1 tsp. lemon zest (from an organic, unwaxed lemon)

2 Tbsp. Navitas hemp seeds

2 Tbsp. chives, minced

2 ½ Tbsp. dill fronds (fresh)

1 Tbsp. tarragon leaves (fresh)


1. Put the beans in a food processor and blitz until they become a thick paste, scraping down sides of the bowl as necessary.

2. Add the tahini, olive oil, garlic, salt and lemon juice and blend until fully combined and creamy, about 4 minutes, scraping down the sides as needed.

3. Add the lemon zest, hemp seeds and herbs and blitz until you reach your desired consistency—briefly for a textured hummus and a few minutes for a smooth spread. Enjoy!

Submitted by: Meredith Rosenbluth