Stinging Nettle and Wild Garlic Hummus
This light, creamy hummus adds a vibrant pop of green to any spring picnic!
Equipment
- 1 Blender
Ingredients
- 4 Cups Nettle Tops
- Juice of 1 Lemon
- 1/4 Cup Tahini
- 2 Tbsp Olive Oil
- 1/2 Tsp Ground Cumin
- 1 Can Chickpeas
- Aquafaba (Water from the Chickpea Can)
Instructions
- Start by blanching your nettle tops in a pot of boiling water for roughly 30 seconds. Make sure all the leaves are submerged- the water will remove the sting. Drain, pat dry and set aside.
- Pop your tahini and lemon juice into your blender and whizz for roughly a minute, till ‘whipped’. This will help create smooth and creamy hummus.
- Pour in your olive oil, garlic or wild garlic, cumin and a good pinch of salt. Whiz for another minute or so, scraping the sides if necessary.
- Add your nettle tops and blend until smooth.
- Drain and rinse your chickpeas, remembering to reserve the chickpea water. Add half your chickpeas and blend until smooth. Add the remainder of the can and blend for a minute or two.
- At this point, your hummus may be too thick to blend. Remedy this by adding the aquafaba a tablespoon at a time, until the desired consistency is achieved.
- Scrape into a bowl and top with olive oil and spices. Enjoy with a slice of our Wild Garlic Soda Bread!