Nettle & Wild Garlic Hummus
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 the beautiful edible & medicinal plants that we passed. Let’s make hummus, let’s put nettle in the hummus, oooh and wild garlic would be nice!
Now I have left quantities blank as I think it’s best to experiment and leave it to your tastebuds to decide.
-Salt & Pepper
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 much needed head start in the blending process)
3. Add in olive oil, tahini & rinsed chickpeas to the consistency you desire and blend.
4. Enjoy with some crackers, carrots & celery
Written by Emalyse Cosh
Emalyse is a qualified Naturopath, Nutritionist and Herbalist from Australia -specialising in Women’s health, Digestive health and Travel health. She loves working one on one with clients to support them through their journey to vibrant health and wellness.
To find out more head to her website and visit her Instagram @emalysethenaturopath
And to see other recipes written by Emalyse, click here for Magnesium Rose Lemonade and here for Easy, Cheesy Vegan Kale Chips.