I initially created this recipe intending it to be a creamy healthy homemade salad dressing made with hemp seeds rather than the usual suspects, mainly sour cream and mayo. However, leftovers combined with a touch of laziness got me to quickly thinking about how tasty it would be as a sauce for my wild salmon. And of course there is no reason this healthy homemade salad dressing can’t step up to the plate as a party dip. You might as well put it on chicken too. Just make sure it is pastured chicken (wink).
Rich, creamy and full-fat (but in a oh-so-good-for-you-fat kind of way), this latest hemp seed creation is also super easy to make. It will keep nicely in the fridge for about 4 or 5 days if you store it in an air tight container, mason jars being my favorite for sauces, dips and dressings.
As with my other homemade salad dressing recipes, you do not need to follow the recipe for this one exact; there is always a little room for negotiation when it comes to making salad dressing. I always suggest you taste as you go. And as for the water called for in the recipe, if you want a thicker dressing (as I did), simply add less water and if you want a thinner one add a bit more.
P.S. If you are not yet up on why I am so crazy for hemp seeds, be sure to read this!
- 1/3 cup water (plus more if you want a thinner consistency)
- 1/4 cup hemp seeds
- 1/2 cup pine nuts
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 teaspoons raw honey
- 2 cloves garlic
- 2 tablespoons fresh thyme
- 1/2 teaspoon Dijon mustard
- Unrefined sea salt and freshly ground black pepper (to taste)
- Place all ingredients in a high-speed blender (such as Vitamix) and process until smooth and creamy.
Leftovers keep nicely in the fridge for 4 or 5 days if stored in a mason jar.