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Hemp (Cannabis sativa L.) seeds are well known for being high nutritious and have good functional potential in food systems. This study assessed the physical characteristics of whole hemp seeds and inspected the effect of processing techniques (roasted and steamed) on the functional properties and proximate composition of hemp seed flour. Physical characteristics such as seed dimensions, surface area, sphericity, porosity and density were determined. Functional properties and proximate composition including water absorption capacity, oil absorption capacity, bulk density and swelling capacity were analysed using standard methods. Processing significantly influenced the functional attributes and nutritional properties of hemp seeds. Roasted hemp seed flour exhibited higher protein (39.15%), fat (34.94%) and energy (504.40 kcal/100g) values, while steamed hemp seed flour showed enhanced water absorption (1.53%) and swelling capacity (5.46 ml/g). The physical property data generated are relevant for post harvested handling and processing equipment design. Overall, the results demonstrate that hemp seeds are a nutrient dense raw material and appropriate processing can enhance their functional suitability for food product development.