Ingredients
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2 Garlic
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1½ ounces / 50 g small Sorrel
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1 organic grated Lemon Zest
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1½ tablespoons freshly squeezed Lemon Juice
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½ teaspoon fine Sea Salt
Directions
Steps
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1
Done
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Put the garlic in a food processor and pulse to mince. Add the sorrel, chickpeas, tahini, lemon zest and juice, salt, maple syrup, and ¼ cup / 56 ml water, and blend on the highest setting until smooth. Season with more salt if needed. |
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2
Done
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Transfer the hummus to a serving bowl, drizzle olive oil over the top, and serve. Store any leftovers in an airtight container in the fridge for 3 to 4 days.Transfer the hummus to a serving bowl, drizzle olive oil over the top, and serve. Store any leftovers in an airtight container in the fridge for 3 to 4 days. |
