Chickweed Hummus ("Chummus")
Spring is in the air and it tastes great too when adding chickweed to traditional hummus! It's packed with vitamins and minerals and the bright green color shouts spring. Enjoy.
- Serves: 8 persons
- 1(15 ounce) can canned chickpeas, rinsed and drained
- 1cup lemon juice
- ½cup tahini
- ¼cup olive oil
- 4cloves garlic
- ½teaspoon ground cumin
- ¼teaspoon ground black pepper
- salt to taste
- 1 ½cups chopped chickweed leaves and stems
Step 1Place chickpeas, lemon juice, tahini, oil, garlic, cumin, pepper, and salt in the bowl of a food processor and puree. Add chickweed and pulse until it is minced and well combined. Taste and adjust lemon juice, cumin, salt, and pepper as needed.