Leckere Hanf Rezepte

Appetizers / Snacks:

Spring salads with roasted hemp nuts and hemp vinaigrette
(from the program "Wissenshunger" (VOX), created by KONTOR-Münstermann)

  • Various salads (e.g. lollo rosso, lollo biondo, oak leaf, frisee, lamb's lettuce, rocket, radicchio)
  • white wine vinegar
  • white balsamic vinegar
  • vegetable broth
  • Apple juice
  • Male foal
  • rapeseed oil
  • honey
  • Salt pepper
  • shelled hemp seeds

Wash the lettuce, drain well and mix together.

Hemp vinaigrette: 1 part white wine vinegar, 1 part white balsamic vinegar, 1 part vegetable stock, 1 part apple juice, 5 parts hemp oil, 1 part rapeseed oil, 1 part honey, salt, pepper

Briefly toast the hemp seed in a pan over medium heat and pour over it.

Omelet with shelled hemp nuts 

  • 50 g peeled hemp nuts
  • 6 Eggs
  • 2 TL Butter
  • Salt pepper
  • fresh herbs as needed 

Roast the shelled hemp nuts in a pan with butter. Beat the eggs and add the salt, pepper and herbs. Stir everything well and add to the hemp nuts in the pan. Fry until a firm consistency has formed.

main dishes:

Spinach on hemp risotto

(this recipe was provided to us by our customer Traugott S. Dienes)

  • Fresh spinach
  • an onion
  • a tomato
  • a hot chili pepper
  • two bulbs of young garlic
  • Flowers of Salt
  • nutmeg
  • Oregano
  • Tarragon
  • black pepper
  • Juice of half a lime
  • two glasses of good white wine
  • Male foal
  • Hemp nuts, roasted
  • hemp broth
  • Risotto
  • Parmesan
  • Meat (if required): diced chorizzo or salami,
  • alternatively chicken

Cover the bottom of a high pan with hemp oil, heat slightly on a low level. Chop the onion finely and sauté until translucent. Sprinkle in the risotto and stir for 20 minutes. Mix the hemp broth in ½ liter of hot water and slowly add it while stirring. Slowly and with relish add a glass of white wine to the risotto while stirring. After 15 minutes, add the roasted hemp nuts while stirring. Salt the risotto and mSeason with the oregano and tarragon, then set aside to expose some of the bottom of the pan. Lightly toast the diced chorizzo or salami in the pan and stir in. Cut the pepperoni into small rings and add while stirring. Finely grate a piece of Parmesan cheese – or grate it coarsely – and stir gently into the risotto in the 18th minute. Turn the flame or stovetop to the lowest setting.

In the meantime, clean and wash the spinach and cut into narrow strips. Cut the tomato into small pieces. Finely dice the garlic. Roughly grate another piece of Parmesan cheese – or finely chop it. At the beginning of the 23rd minute heap the spinach on the risotto. Sprinkle the garlic over it, grate the nutmeg over it, distribute the pieces of tomato over it, grind the pepper over it and drizzle the lime juice over it. Then close the pan with the lid.

After the 25th minute, lift the hemp risotto with the spinach out of the pan onto the plate, sprinkle with plenty of Parmesan and serve.

A good white wine goes well with this.

Satay skewers with wild garlic and hemp pesto

(from the program "Wissenshunger" (VOX), created by KONTOR-Münstermann) 

  • beef tenderloin
  • 1 bunch of wild garlic
  • 100g grated Parmesan
  • 100 g peeled hemp nuts
  • 50 g Hanföl
  • Salt pepper
  • 1 egg cube
  • Sweet Soy Sauce (Ketchap Manis)
  • tagliatelle

Cut the beef fillet into thin slices and thread onto skewers.

For the pesto: Cut 1 bunch of fresh wild garlic into strips with a knife. Puree the Parmesan, hemp nuts, hemp oil, a pinch of salt and pepper and the ice cube in a blender until smooth.

Fry the skewers, arrange the cooked tagliatelle on the plate and dip with pesto. Set accents with sweet soy sauce (ketchap manis).

 Spaghetti with hemp sauce

  • Spaghetti (amount as needed)
  • 1 shallot
  • 1 garlic cloves
  • 4 THE Hanfnüsse
  • 1 tbsp vegetable oil
  • 2 EL Hanföl
  • 400 g peeled tomatoes (fresh or canned)
  • 1 bunch of parsley
  • Salt pepper
  • 30g grated Parmesan
  • Basilikumblätter

Cook the spaghetti in hot water with a little salt for about 10 minutes.

For the sauce: Finely dice the shallot and garlic and sauté in vegetable oil. Wash and dice the aubergines and peppers. Stir in everything and stew for about 5 minutes. Then add the tomatoes and simmer for another 10 minutes with the lid open.

Briefly roast the hemp nuts in a pan without oil, remove from the pan and allow to cool. Crush lightly with a mortar. Just before serving, add half the crushed hemp nuts and the hemp oil to the sauce. Season with salt and pepper.

Plate up the spaghetti and garnish with the remaining hemp nuts and the basil leaves.

Serve with Parmesan.


  • 120 g whole hemp seeds
  • 80 grams of rolled oats
  • 100 grams of breadcrumbs
  • 1 onion
  • 1 No.
  • Salt, pepper, mustard, parsley for seasoning

Mix the ingredients together, form patties and fry in hot fat. The patties can be eaten warm or cold.

As an accompaniment, dip vegetables according to taste, quark with herbs.


Walnut hemp ice cream with hemp brittle
(from the program "Wissenshunger" (VOX), created by KONTOR-Münstermann)

  • walnut ice cream
  • Male foal
  • Shelled hemp nuts
  • 100 grams of sugar
  • 50 g Butter

Moisten good quality walnut ice cream with hemp oil and seeds and roll a ball over it. For the brittle: caramelize the sugar in butter and roast the hemp nuts. Pour the liquid caramel onto a baking sheet and leave to cool. Cut or break into pieces when cold.

Quark dish with hemp

  • 250 g edible quark
  • 1/8 liter sweet cream
  • 2 THE Hanfnüsse
  • 2 tbsp chopped almonds
  • 175 g tangerines or oranges
  • 1 tablespoon sugar, honey to sweeten as needed

Set aside 12 slices of tangerines for decoration. Mix the quark with the remaining tangerines. Roast hemp nuts and almonds in a pan with enough honey. Add the roasted seeds to the quark and mix well. Sweeten with honey if necessary. Whip the whipped cream with 1 tablespoon of sugar until stiff and fold into the quark. Pour quark into bowls and garnish with tangerines.

Hemp Chocolates 

Quantities for approx. 25 chocolates:

  • 1 bar of hemp crispy chocolate
  • 25 g chocolate couverture (semi-sweet)
  • 50 g Butter
  • 125g powdered sugar
  • 1 EL Cognac
  • 1 EL Grand Marnier
  • 3-4 tbsp shelled hemp nuts
  • Paper praline molds

Melt the chocolate and couverture in a bowl over a water bath, stirring constantly. Then remove the bowl and let it cool down.

Mix the room temperature butter, powdered sugar, cognac and Grand Marnier until smooth. Mix in the cooled chocolate.

Lightly toast the hemp nuts in a pan without butter.

Fill the mixture into a piping bag, pipe small rosettes into praline molds and sprinkle with hemp nuts.

Refrigerate for 6 hours until the pralines have hardened.

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