Wild Garlic Leaves and Lemon Hummus

 

 

 

 

This is a twist on the classic recipe coriander and lemon hummus. I am always trying out different hummus flavour recipe, so as wild garlic leaves are in season, I thought why not put it in a hummus? I am putting them in everything at the moment!

 

Ingredients: Approx. 4-6 serving

1 x 400g organic chickpeas drained

60g wild garlic leaves, stems and flowers

3 x organic garlic cloves crushed

2 tbsp organic dark tahini

1 tsp ground cumin

1 tsp chili flakes

3 tbsp organic extra virgin olive oil

1 x lemon juiced and the flesh

Pinch cracked black pepper

Pinch rock salt

3 tbsp water

 

Method

1 Place the chickpeas, wild garlic leaves, garlic, tahini, ground cumin, chilli flakes, extra virgin olive oil, rock salt, cracked black pepper, lemon juice and lemon flesh and blitz for 15 seconds on the low-speed setting.

2 With a spatula scrape down the sides inside the mixing bowl, add the water and blitz on a high-speed setting for 20 seconds and the hummus smooth.

3 Pour out into a bowl and your hummus is ready to enjoy.
Ps. can be kept in an airtight container in the fridge for 5-7 days

 

Foodie Facts

Wild garlic leaves have all the benefits as a garlic blub but it has a more delicate flavour when cooked. It is also loaded with iron. The leaves stem and flowers are all edible.

Chickpeas like other legumes such as beans, peas and lentils they are high in protein, vitamin-C, iron and fibre.

Tahini is a sesame paste which is very versatile and can be used in a number of dishes. Like sesame seeds it is great for immune support, a healthy heart, glowing skin, conditions and promotes hair growth, nullifies the affects of alcohol, assists weight loss, boosts energy and it has more protein than nuts and milk (dairy). It is a rich source of calcium, phosphorus, lecithin, magnesium, potassium, iron, vitamin-E, vitamin-B1, B2, B3, B5, and B15.

Lemon Juice not only does it cleanse the body of toxins and radiation, it is well known for its antioxidants and anti-inflammatory benefits, it helps strengthen the immune system. It is also rich in vitamin-C which has anti-cancer properties, when drizzled on spinach or leafy greens it helps our body absorb the iron.

Garlic has anti-bacterial, anti-viral, anti-fungal, anti-cancer, anti-diabetic, immune boosting and cholesterol lowering properties. It is packed with potassium, iron, calcium, zinc and selenium – which is a healthy heart mineral.

Black pepper helps to absorb selenium, B-complex vitamins, beta-carotene from foods. It is an anti-inflammatory and it contains potassium, calcium, zinc, manganese, iron, B-complex vitamins, vitamin-A and vitamin-C.

Extra Virgin Olive Oil is one of the healthiest edible oils it contains mono-unsaturated fatty acids which lowers cholesterol and has omega-3 & 6 along with a large amount of anti-oxidants, vitamin-E and vitamin-K It is an anti-inflammatory, helps against heart diseases, strokes, cancer and Alzheimer’s.

 

 

 

 

 

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