I've declared in the past that nettles are my favourite weed to eat and I mean it.
In the past I've made Nettle Risotto, Nettle Gnocchi, Nettle Tortilla and many others, but this time round as my harvest was very small (from the garden), I made a small bowl of Nettle Hummus.
I actually made it this rather green Nettle Hummus at the weekend as an evening nibble to be enjoyed with a glass of red wine. Normally I would serve hummus with home-made pitta chips or crispy chunky bread, but this time round it was with some rather posh crackers that had quinoa, spelt and poppy seeds.
Even though we enjoyed the green nettle hummus with these crackers, we still had some hummus left over and were able to use it as a spread in our sandwiches in place of butter. Other than having a bit of a garlic breath, the sandwich was good.
Carrot Hummus - July 2014
Beetroot Hummus - February 2013
Wild Garlic Hummus April 2011
Traditional Hummus January 2010
I am sharing this rather green frugal recipe made with wild foraged weeds and a can of chickpeas with Credit Crunch Munch initiated by Fab Food For All and Fuss Free Flavours. This month it is hosted by Baking Queen 74 ; and No Waste Food Challenge hosted this month by Elizabeths Kitchen Diary.
Wild Nettle Hummus
Your will need
A good bowl full of nettles, stripped from the stalk, washed and then blanched in simmering water for a few minutes. Drain, set aside. When cool, squish out as much water as you can with your hands.
1 x 400g tinned chickpeas, drained and rinsed
2 cloves of garlic
Juice of a lemon
1 teaspoon Tahini
Salt and pepper to taste
In a food processor blend all the ingredients to taste.