As organic lemons soar in price close to and beyond $20 a kilo and hold little juice this recipe is a winner. I can’t claim that it was my idea, I found the recipe in ‘My new Roots’by Sarah Britton. In her recipe Sarah suggests using sorrel leaves to make hummus. She does however also use lemon. However I found by adding three times as much sorrel as she suggested no lemon is needed at all. For those of you who are not familiar with sorrel it has a wonderful lemony flavour. In most of Sarah’s recipes she will add some sweetener but this is not necessary as the sweetness of tahini shines through this recipe. It so simple to make. I hope you enjoy it this festive season. Please let me know if you do try it. Also this dip is a complete protein as chickpeas and the tahini make it so.
150g sorrel leaves
1 1/2 cups cooked chickpeas
1/4 cup tahini
salt to taste
filtered water to thin
olve oil to swirl on the top when serving
green and kalamata olives to decorate
Place the sorrel, chickpeas and tahini in a food processor and process until combined. Add salt to taste and water to thin to your liking. I would start with a 1/4 cup and then decide from there. Serve in a bowl and add olive and decorate with the olives.
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