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Summery nasturtium flower hummus

updated

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Ingredients for 2 servings:

  • 265 g chickpeas (drained weight)
  • 1 tbsp linseed oil or other vegetable oil, e.g. rapeseed oil
  • 2 tbsp lemon juice
  • 3 tbsp parsley, dried
  • 20 nasturtium flowers
  • salt and pepper
  • 1 tbsp onion granules

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

perfect for grilling

Drain the chickpeas and place them in a bowl. Add nasturtium flowers, preferably freshly picked from the garden. Add the dried parsley, onion granules, linseed oil, and lemon juice. If desired, add salt and pepper now (or season later). Blend everything. Serve as a spread or dip with bread and vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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