Recipe for homemade hummus with nettles
This is a very special hummus I’m serving you here. We’re far away from the warm spices of the Middle East. Instead, we’ve taken a journey to the cold north, where wild herbs are allowed to color the garnish green.
Nettle has a fine and delicate taste of spinach when you pick it as young shoots. Of course, you can use the recipe all year round, but the smallest leaves are the ones that taste best. Therefore, go for them if you make hummus later in the season.
Equipment
- Food Processor
- Pot
- Bowl
- Blender
Ingredients
- 250 gram Chickpeas boiled
- Stinging Nettle 2 large handfuls
- 45 gram Olive Oil
- 0.5 pcs. Lemon only the juice
- 2 gram Chili Flakes
- Salt and Pepper
- Water as needed
Instructions
It is a good idea to team up with a food processor when making hummus. It has the power to give a smooth, creamy consistency, but if you don't have one, you can use a hand blender or a mini chopper instead. Pick the leaves off the nettles and blanch them in boiling water for a few seconds. Quickly cool them in ice water, squeeze the water out of them, and chop them coarsely. Put the leaves in a blender along with chickpeas, olive oil, lemon juice, chili flakes, salt, pepper, and water. Blend until you think your hummus has the right consistency. Add more water or olive oil if you want a smoother texture. Season with salt, pepper, and chili flakes to taste. The finished hummus can keep in the fridge for a week if stored in an airtight glass or container. You can also mix the hummus with a bit of flour and roll it into balls that can be baked in the oven or fried in a pan. Voila – falafels are on the menu! A perfect way to use the last bit of hummus if it has been hiding at the back of the fridge.
Serving Suggestions
- The green hummus with nettles is served in exactly the same way as traditional hummus. I use hummus as a side dish for both lunch and dinner, but I also think it's perfect as a dip for vegetable sticks, for example, carrots, celery, bell pepper, and cucumber.
- Also use it as an alternative to pesto, dressings, and sauces, or serve it with roasted root vegetables and a good salad.
- I also like to eat it in a sandwich or as a spread on bread, and if you haven't yet tried hummus in a wrap, I can reveal that a truly delicious taste experience awaits you.