1/4 cup raw hemp heart seeds
1/3 cup water
1 teaspoon garlic powder
1/2 teaspoon dried ground mustard
3/4 teaspoon salt
2 teaspoons onion powder
1 tablespoon wine vinegar
1 medjool date + another teaspoon water (optional–see notes below. Alternatively, use 1/32 tsp stevia extract or 1 tsp other sweetener. Stevia and xylitol would be good low carb options.)
1/2 cup virgin avocado oil OR refined olive oil (any low-flavor oil works except refined coconut)
1 tablespoon dried parsley
1 teaspoon dried dill
1. Blend together the hemp seeds, water, garlic powder, onion powder, dried mustard, salt, vinegar, and date if using until smooth. It took my puny little blender about 3 minutes, and I needed to scrape the sides several times.
2. Once everything is blend in about 1 tablespoon of the oil. Stir it in with a spoon, and then turn the blender back on and drizzle in the rest.
3. Add the parsley and dill and pulse a few times to combine. I like to make the herbs kind of small so that the uneven white of the hemp will be less apparent.
4. Use as is for dips, or you can thin out with a touch of filtered water to desired consistency for a salad dressing.
5. Store in the fridge.