>> 1 28-ounce (796ml) can chickpeas (drained and rinsed)
>> 4 cups fresh stinging nettle tops and leaves
>> 2 large lemons juiced
>> 1/4 cup well-stirred tahini
>> 2 tbsp. olive oil
>> 1/2 tsp. ground cumin
>> sea salt and garlic powder to taste
First, bring a pot of water to a boil then place the nettles in it for 30 seconds. Drain (keep the fluid for tea should you desire), and set aside.
Combine tahini and lemon juice in a food processor and blend for 1 minute. Scrape sides and bottom of processor bowl then process another 30 seconds.
Add olive oil, and spices. Process for 30 seconds; scrape sides and bottom of processing bowl then process another 30 seconds.
Add half of the chickpeas to the food processor, process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and smooth. Add in the stinging nettle and process 20 seconds.
If the hummus is too thick slowly add 2 to 3 tablespoons of water until the consistency is perfect.
Store your hummus in an airtight container and refrigerate up to one week.
Wild Edibles in Recipe: Stinging Nettle
Wild Fungi in Recipe:
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