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.
Carrot Hummus - July 2014
Beetroot Hummus - February 2013
Wild Garlic Hummus April 2011
Traditional Hummus January 2010
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.