Spring Hummus

Spring offers us a plethora of nutrition rich food in the form of, "weeds." Some that you may be familiar with are the beloved Dandelion (Taraxacum), Blue Violet (Viola Sororia), and Chickweed (Stellaria media). These are all edible and nutritious and though you can eat them raw right out of the ground or mixed with other greens in a salad, I love to make pesto or hummus! These are all plants with beautiful flowers and leaves that are edible and medicinal. 

There are many ways to use these luscious greens and many reasons to add them to your diet, but today I'm just gonna give you a simple hummus recipe. 

1 cup chickpeas (canned or soaked and cooked)

1 TBS of Tahini

1 1/2 TBS of olive oil

A splash of lemon or lime juice

Pinch of salt and pepper to taste (you can also add things like turmeric, cumin or chili powder here)

1-2 Cups of Wild greens and flowers, Chickweed, Violet, and Dandelion (maybe less dandelion due to bitter taste.) You can also add garlic or ramps.

Blend it up!  If it's too thick to blend up add a little lemon juice or a splash more oil and enjoy with carrots, celery and chips!!