This research focused on developing a hemp protein concentrate through a potential sustainable method, with nutritional and industrial value for the emerging alternative protein industry. By response surface methodology, the optimal processing conditions (100% ethanol, 50°C, and 10% w/v solid-to-solvents ratio) resulted in a hemp protein concentrate with 68.61% ± 1.71% protein. The process had a protein yield value of 94.11% ± 4.45%, which aligns with current sustainable food processing trends and is an excellent value compared to traditional methods for hemp seeds. The concentrate met nutritional quality criteria for most examined parameters and showed positive results regarding essential amino acids absorption through in vitro digestion compared to nonessential amino acids. Furthermore, its techno-functional properties, particularly oil-holding capacity, emulsification properties, and gelling qualities achieved commercial standards. This research validates the potential for producing new protein concentrates from dehulled hemp seeds through an innovative green chemistry-based method. PRACTICAL APPLICATION: The research presents a method based on green chemistry for the obtention of hemp protein concentrate from hemp seeds. Hemp seeds are not considered a "novel food" according to the European Commission. Hemp protein concentrate had 95% protein yield and similar or better functional properties compared to commercial proteins. Thus, hemp protein is an important product for food industry applications.