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!
- 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.
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!
Hi! I'm Emalyse.
I adore everything to do with herbs, health and wellness and am on a constant quest to find more ways to support myself and others to become a glowing beacon of health -and not just for our bodies, but our minds, spirit, emotions and relationships too!
My happiest days are spent out in the sunshine, working on a creative project, going on adventures or learning more about traditional medicines from around the world. And of course, sharing my knowledge with YOU!
I’m glad you’re here.
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