🌱 NETTLE HUMMUS 🌱 I’ve been serving up this nettle hummus at my foraging workshops a lot recently, and keep getting asked for the recipe, so here it is! 😍 It goes perfectly with a wild mushroom tart, as a dip with wild seed crackers or smothered on toast! It’s SO tasty, nutritious AND medicinal! ✨ Nettles have more vitamin A, C, K, magnesium, iron and protein than spinach, are a powerful anti-inflammatory and adaptogenic herb! RECIPE: 🌱 Pick around 30 fresh nettle tops, make sure you pick the young tender nettles, no higher than 50cm, not old summer nettles that have grown tall and have seeds on them 💦 Steam the nettle tops for 3 minutes or until dark green and wilted. Rinse with cold water, then add to a blender with the juice of 2 lemons, 1/4cup of water, 1 chopped garlic cloves, 1⁄2 teaspoon of cumin and 1⁄2 teaspoon of salt. 🌀 Blend until you have a vibrant green liquid then add 1⁄4 cup of tahini and blend again. Add a cup of chickpeas and blend while you drizzle in a good few glugs of olive oil! ⭐️ Serve with more olive oil and a sprinkle of sumac! enjoy! Tag someone you’d love to make this nettle hummus with! 🥰