How to Make Hemp seed paste
Hemp seed paste is a nutty, protein-rich fermented condiment made from hemp seeds. It offers complete plant protein with fermentation-enhanced nutrition.
Category: Pastes & Sauces · Method: Fungal/Mold · Time: 1-3mo · Difficulty: 2/5 · Yield: varies · Temp: 18-22°C
History
Hemp has been cultivated for over 10,000 years. Hemp seeds provide all essential amino acids, and fermentation further enhances their nutritional profile.
Ingredients
- 2 cups Hulled hemp seeds — Hemp hearts
- 1/2 cup Koji rice — For fermentation
- 2 tbsp Salt — Sea salt
- 1/4 cup Water — As needed
Equipment
- Food processor
- Fermentation crock
- Weight
- Jars
Instructions
Process seeds
Blend hemp seeds into smooth paste.
Time: 10 min
Mix with koji
Combine paste with koji and salt.
Time: 10 min
Pack
Transfer to crock, weight down.
Time: 10 min
Ferment
Ferment 1-3 months at room temperature.
Time: 1-3 months
Jar
Transfer to jars.
Time: 15 min
Fermentation Timeline
- Week 1-4: Start — Koji begins transformation.
- Month 2: Development — Nutty umami intensifies.
- Month 3: Ready — Complete protein paste.
Signs of Success & Spoilage
Good signs
- Green-tan color
- Nutty-grassy aroma
- Creamy texture
- Mild umami
Warning signs
- Rancid smell
- Mold
- Bitter taste
- Dark spots
Troubleshooting
- Bitter
- Cause: Oxidation Solution: Keep anaerobic, refrigerate if warm.
Storage
Refrigerate Keeps 6 months. Use as plant protein boost.
Health Benefits
- Complete protein
- Omega-3 & 6
- GLA
- Minerals
- Easy digestion
Serving Suggestions
- Protein boost
- Salad dressing
- Dip base
- Smoothie addition
- Sauce enrichment
Related Pastes & Sauces Ferments
Other Fungal/Mold Ferments
- Miso — Condiment
- Tempeh — Legumes & Soy
- Shoyu — Legumes & Soy
- Tamari — Legumes & Soy
- Doubanjiang — Legumes & Soy
- Gochujang — Legumes & Soy
- Tauco — Legumes & Soy
- Meju blocks — Legumes & Soy