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Wild Hummus

 

Sheri's Wild Hummus from our Spring Fling!

1 clove garlic
1 can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon sea salt  I like to do sea salt & Seaweed (Kelp or Dulse flakes)
black pepper to taste
2 cups of Lambs Quarter leaves or Chickweed, wild Onion, Yellowdock, Sorrel, or Dandelion (best when fresh or frozen) or any tasty edible Spring green
2 tablespoons olive oil

The Cast of Characters

Chickweed is such a delightful early Spring green.  It like cold weather and thrives in rich soils.  It feels velvety rich when it is at the peak of it’s green energy.  In the Summer it goes to seed but reseeds again in the Fall and can even be found under the snow!  Here is a patch in my compost bin!

Chickweed growing in my compost bin, early Spring

In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt and Lambs Quarter in blender. Blend until creamy and well mixed.

Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

The Food Processor Mixing up Wild Magic

Serene's Wild Hummus with early Spring greens, topped with a Coltsfoot flower

Nutrition Facts
Chickweed  (per 1/2 cup)
Protein 1.2 g, Carbs 5.3 g, Fiber 1.7 g, Calcium 160 mg, Pohsophurs, 49 mg, Iron 29 mg, Potassium 243 mg, Ascorbic 350 mg, Beta Carotene 200 ug, Riboflavin 100 ug, Niacin 500 ug
Lambs Quarter leaves
Lambs Quarter is one of the highest plants in protein! it is a great source for beta carotene, high in calcium, rich in potassium, B vitamin complex, Vitamin C and fiber. Also one of the plants richest in folic acid.

A jar of hummus with gluten free pretzels for a wild picnic

 

 

Wild Seed Crackers

seed crackers

Cheryl’s wild seed crackers

Wild Seed GF Crackers

1 1/2  cups blanched almond flour

1/4 cup ground flax meal

1/4 wild seeds (yellowdock, lambsquarter, plantain, evening primrose, amaranth…)

1-2 T finely chopped fresh rosemary

1 egg white

add 3/4 cup of sharp cheddar cheese

sea salt and pepper to taste

Preheat oven to 325. Mix everything together with your hands. If the dough is a bit dry and won’t quite hold together you can add 1 tsp of water at a time until it just holds together. When everything is well mixed and the dough sticks together transfer it in a ball onto a piece of parchment paper. Press the dough down to flatten it a bit then cover with a second piece of parchment paper and roll the dough out until it is uniformly to the desired thickness. If the sides crack apart just push them back together a bit. Carefully transfer the rolled cracker onto a large cookie sheet. The flattened dough should take up most of the sheet. Score with pizza cutter into small squares. Sprinkle the tops of the crackers with a coarse sea salt. Bake for 20 minutes. Check for light browning the crackers. If they are not browning yet bake in 5 minute increments until they are. If they are not baked enough they turn out a bit soft. If they are too brown they don’t taste as good. When they are done leave them on the cookie sheet to cool completely. They firm up and become crispy once they are cool. When cool break them apart and store in an airtight container.

I love serving these with a wild hummus or with brie.

Here are some of the wild seeds I put in my wild seed zest

wild seed blend

Cast of characters from left to right: Powdered Nettle leaf, Turmeric, ground Hemp seeds, Sesame seeds, Pumpkin seeds, Dulce, Lambsquarter seeds, Yellowdock seeds, Amaranth seeds and the white is Celtic sea salt.

 

I like to roast them or stir fry them to neutralize phytates.  It is particularly fun to do this with Amaranth seeds because they POP!

Toastin seeds

Lambsquarter and Amaranth seeds being toasted in an iron skillet