Cilantro and Hemp Seed Dressing

I love Mexican flavors.  My husband will tell you that if anyone mentions Mexican food I immediately perk up and ask where and when are we going, often not dropping the subject until the date has been set.  Since starting the ETL 6-Week  Challenge last week, I realize that there probably isn't much for me to eat at a Mexican restaurant for the next few weeks.  Cheese comes on just about everything, the chips are deep fried, and the sauces, salsas, and beans are heavily oversalted.

BUT, that won't stop me from making dishes with some Mexican flavors at home!  Cilantro is a fantastic herb that can go well with many different cuisines, and I love it in Mexican dishes.  Since on the 6-Week ETL Challenge I have been eating big big salads and lots of steamed veggies daily, I thought I would make a yummy cilantro dressing to use throughout the week.

This recipe features hemp seeds (also known as hemp hearts), which are small seeds from a commercial hemp plant (related to marijuana plant family, but with none of the inebriating side effects).  I buy my hemp seeds in a large bag from Costco and I store it in my fridge next to my ground flaxseed and chia seeds.  To find hemp seeds where you live try Costco or your local health food store.  They can often be found in the bulk bin at the grocery store as well.  If all else fails, order them on Vitacost or another health/bulk food website.

If you don't have access to hemp seeds and HAVE to have this dressing right this minute, the hemp seeds can easily be replaced with raw cashews or raw sunflower seeds.

Cilantro and Hemp Seed Dressing
Time: 5 minutes
Servings: 4-6 servings

Here I enjoyed the Cilantro and Hemp Seed Dressing drizzled over
steamed green beans and topped with raw sunflower seeds.
Best way to get your 1 lb. of raw veggies in a day!
        1/2 cup hulled hemp seeds
        1/2 cup chickpeas
        1/2 to 1 cup water
        1/4 cup fresh chopped cilantro
        2 Tbsp fresh lime juice
        2 Tbsp nutritional yeast
        1 Tbsp your favorite no-salt seasoning blend (optional)
        1 tsp minced garlic
        1 tsp chili powder

1.)  In a high speed blender blend all ingredients starting with 1/2 cup water until smooth and creamy.
2.)  Add more water and blend for the desired consistency.
3.)  Serve on top of steamed vegetables, or chill and serve as a veggie dip or salad dressing.

Amy's Notes:

Now, some people don't have a taste for cilantro, and that's fine, but for those of you who do, check out some awesome reasons to add cilantro to your repertoire today!

On another note, check out the gorgeous lavender I harvested from my garden earlier this week!
Some of it ended up in a vase in my kitchen and the rest is drying in bundles to be saved for tea and aromatic crafts.

Health and Happiness,



  1. I'm not a cilantro fan at all - but would be tempted to try this with parsley instead :-)

    1. No worries! Some people aren't. I think I read somewhere that some people have a different taste based on their genetics. Some people when they eat cilantro taste the yummy herb, and others report that it tastes like soapy yuckiness. I bet parsley would be fantastic with it too!