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
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!
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.
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.