Dandelion Green and Wild Garlic Hummus

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Dandelion Green Hummus

Without any notice, we suddenly have summer right in our midst, well at least that is what you might gleam from these high temperatures that we have been having – warm, toasty and full of bright sunshine. They do not quite keep up with fact that we are just beginning to harvest our first asparagus of the year. Along with asparagus, there is also the wild bounty of dandelion greens, rustic, unfettered with their touch of distinct bitterness.

Dandelion Greens-1

The key with these very nutritious greens is to try to harvest them young and of course if you are doing your own foraging to get them just before cook them. If you have been following my column you can tell that I have used them fairly extensively and in general narrowed down a few things that they work well with – garlic, spicy red pepper flakes and chickpeas. I used them in this chickpea salad last year, and this pasta with Andouille sausage and yesterday evening when I was making some hummus, the inspiration struck to add some of these into the mix. Not surprising, they paired wonderfully with the creamy soft consistency of the hummus, in fact, the slight bitter notes worked very well with the notes of tahini to give you a meze with personality. Their taste reminds me just a little of the Indian fenugreek leaf, however these have a somewhat different fragrance. To keep up with the foraging concept, I added some green garlic to the mixture to enhance the greens of the hummus. This hummus tasted bold and bright, however the color does deepen and turns into a fairly dark green with keeping. One of the things that I like to do with hummus is to add some ice cubes while blending, a trick I picked up somewhere along my meanderings and this gives the chickpeas a delicate and creamy color. Just as a note, you can add any tender green of your choice if you do not have dandelion greens.

Spices and Seasons – Dandelion Green and Wild Garlic Hummus

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Spices and Seasons – Dandelion Green and Wild Garlic Hummus

A recipe for hummus using fresh dandelion greens.

Ingredients

  • 1/3 cup plus 1 tablespoon extra virgin olive oil
  • 1/3 cup minced green garlic (bulbs and pale green parts)
  • 2 cups coarsely chopped dandelion greens (about 6 ounces)
  • 1 teaspoon sea salt
  • 11/2 cups of cooked chickpeas (try to cook your own)
  • 1 clove garlic
  • 1/3 cup of tahini
  • 3 tablespoons fresh lemon juice
  • 1/2 cup ice cubes
  • Extra olive oil, Sumac, Pine nuts and Smoked Paprika for finishing

Instructions

  1. Heat the 1 tablespoon of olive oil and add in the green garlic and the dandelion greens and cook for about 1 or two minutes until the leaves wilt.
  2. Place in a food processor with the salt, chickpeas, garlic clove, tahini, olive oil, lemon juice, ice cubes and 1/3 cup water and process until smooth. It is ok for the hummus to have a little texture, most traditional recipes do.
  3. Remove and place in a serving dish.
  4. Drizzle with a little olive oil, sprinkle and finish with sumac, pine nuts and smoked Paprika.
http://food.lohudblogs.com/2015/05/11/spices-and-seasons-dandelion-green-and-wild-garlic-hummus/

 

 

 

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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly.
Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing.
Rinku has been teaching recreational cooking classes for the past nine years.
Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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