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>> 6 hard boiled eggs
>> 2 cups chickpeas, drained
>> 1/4 cup tahini
>> 1 large lemon, juiced with pulp
>> 2 cups chopped chickweed
>> 3 tbsp olive oil
>> 1 tbsp chopped parsley
>> 3 cloves garlic
>> 2 tsps sea salt
>> 1 tsp black pepper
In a food processor, whip together the tahini and lemon juice until smooth and creamy. Add the chickweed, parsley, garlic, olive oil and salt.
Process for one minute, scraping down the sides of the bowl as necessary. Add in half of the chickpeas and process 30 seconds, be sure to scrape down the sides. Add the remaining chickpeas and continue processing until smooth, about one to two additional minutes. Remove half of the hummus and store in the fridge.
Slice the hard boiled egg in half (lengthwise). Carefully scoop out the yolk and place in the food processor with the remaining half of the hummus. Process 30 seconds.
Scoop out the mixture and add to the depression in the eggs. Garnish with fresh parsley or spices of your choice.
The extra hummus can be store in the fridge up to one week if covered properly.
Ingredient Tip: If you do not have tahini then you can simply omit and slightly increase the olive oil in order to obtain the perfect consistency. Also, omit parsley if desired.
Garnish Tip: Sprinkle ground wild leek powder or onion powder for added taste.
Suggested Other Uses: Use remaining hummus to add to mashed potatoes, or blend some with olive oil and lemon juice to make a flavourful salad dressing.
Wild Edibles in Recipe: Chickweed
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Side Dishes
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