Recipe By Shanda
Rating
Published Mar 1st
Prep 5m Cook - Additional - Ready In 5m
Servings 8 servings Calories 201.5

Spring is in the air and it tastes great too when adding chickweed to traditional hummus! It’s packed with vitamins and minerals and the bright green color shouts spring. Enjoy.

Recipe Ingredients

  • 1 (15 ounce) can canned chickpeas, rinsed and drained
  • 1 cup lemon juice
  • ½ cup tahini
  • ¼ cup olive oil
  • 4 cloves garlic
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • salt to taste
  • 1 1/2 cups chopped chickweed leaves and stems

Cooking Directions

  1. 1 Place chickpeas, lemon juice, tahini, oil, garlic, cumin, pepper, and salt in the bowl of a food processor and puree. Add chickweed and pulse until it is minced and well combined. Taste and adjust lemon juice, cumin, salt, and pepper as needed.

Nutrition Facts

  • Calories 201.5
  • Carbohydrate 14.3 g
  • Fat 15.3 g
  • Fiber 3.1 g
  • Protein 4.5 g
  • Saturated Fat 2.1 g
  • Sodium 122.6 mg
  • Sugar 0.8 g
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