Wild Nettle & Lemon Hummus

At Shortcake Cottage, spring arrives through the hedgerows and salt air, just minutes from the sea. Nettles push up in quiet abundance, waiting to be gathered with care.

This hummus reflects that place, wild nettles softened and transformed, lifted with lemon and good olive oil. Simple, seasonal, and rooted in the land that surrounds me.

The citrus tang of lemons brightens and elevates this humble dip…

The subtle verdant taste of nettles really lifts this hummus, such a great addition..

Such a fantastic way to introduce the nutrient powerhouses that are nettles into your diet…

Quick to throw together for impromptu crisps and dip with friends…

hummus, nettles, foraged recipes, wild food, seasonal eating, vegan, dip, healthy food, high protein

Yield: 4-6

Author: Suze Morrison

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Wild Nettle & Lemon Hummus

Prep time: 20 MinCook time: 5 MinTotal time: 25 Min

At Shortcake Cottage, spring arrives through the hedgerows and salt air, just minutes from the sea. Nettles push up in quiet abundance, waiting to be gathered with care.

This hummus reflects that place, wild nettles softened and transformed, lifted with lemon and good olive oil. Simple, seasonal, and rooted in the land that surrounds me.

Ingredients

• 100g young wild nettle tops
• 1 x 400g tin chickpeas, drained
• 2 tbsp tahini
• Juice of 1 lemon, plus zest
• 1 small garlic clove
• Small Pinch Ground Cumin
• 3–4 tbsp extra virgin olive oil, plus more to finish
• ½ tsp sea salt
• 2–4 tbsp cold water or reserved chickpea liquid

Instructions

1. Bring a pan of salted water to the boil. Add the nettles and blanch for 1–2 minutes until wilted and tender.
2. Drain and rinse briefly under cold water, then squeeze out as much excess water as possible.
3. In a food processor, add the chickpeas, tahini, lemon juice, garlic, cumin and salt. Blend until roughly combined.
4. Add the blanched nettles and blend again, slowly pouring in the olive oil until smooth.
5. Add cold water or a little reserved chickpea liquid, a tablespoon at a time, until you reach a soft, silky consistency.
6. Adjust with more lemon, salt, or olive oil as needed, the balance should feel fresh, nutty, and gently green.

https://gourmetglow.co.uk/recipes/wild-nettle-lemon-hummus

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