2022 Indigenous Foods Class Series – Nettle Hummus
28 oz cooked chickpeas
4 cups nettles (Wear gloves when handling uncooked nettles)
Juice from 2 lemons (about 2 tbsp)
2 tbsp sunflower oil
Cumin, garlic powder and salt to taste
Drain chickpeas as needed, rinse, and set aside.
Blanche nettles – add nettles to a pot of boiling water for five minutes. Remove and let cool or place in an ice bath. Drain well and press out extra liquid.
Combine chickpeas, blanched nettles, lemon juice, and spices in the food processor. Slowly drizzle in the oil until hummus is smooth. Adjust salt and other spices to taste as needed.
Makes approx. 3 cups
Recipe provided by Derek Nicholas, Division of Indian Work
From our 2022 Indigenous Foods Class Series