There’s nothing I like more than collecting and using foraged ‘weeds’ in cooking. The inspiration for this little number came while a friend and I were strolling around the English countryside, thinking of all the ways we could use all these beautiful edible & medicinal plants as we passed them. Let’s make hummus, let’s put nettle in the hummus, ooh wild garlic would be nice!

Recipe:

• A handful of Nettle
• A handful of Wild Garlic
• ½ a Lemon
• 2 tablespoons of Tahini
• 2 tablespoons of Olive oil
• 1 teaspoon of Sea Salt & Pepper
• 1 can of chickpeas, rinsed
  *You can add more or less of these ingredients to taste or to achieve your desired consistency.

Method:

1. Rinse fresh nettle in hot water to stop it from stinging you.

2. Chop up the nettle and wild garlic and put in a blender with the lemon juice and salt & pepper -blend. This will give the greens a head start in the blending process, so it’s finer.

3. Add in olive oil, tahini & rinsed chickpeas and blend for a minute or so.

4. Enjoy with some crackers, carrots & celery!

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