Nettle Hummus with Roasted Garlic, Onion, and Preserved Meyer Lemons

After the Community Plant Medicine Circle this week in Tucson, AZ, where we talked all about Nettles for a couple of hours, sharing stories of medicine making, recipes, harvesting and clinical uses, I felt extra inspired to include Nettles in my menu today.  I had all the lovely ingredients for hummus in the house, and a gathering to attend where hummus will be appreciated.

Nettles are so nutritious, and so easy to incorporate into your daily life, to add extra mineral nutrition and green love to everything.  Sure, you can drink nettles infusion regularly, I do, but I like to eat them even more!  This recipe can be made with dried nettles if you don't have access to fresh, but fresh will be even tastier!

Nettle Hummus with Roasted Garlic, Onion and Preserved Meyer Lemons
2 c cooked chickpeas
1 c dried nettle leaf (or 2 cup steamed and chopped fresh nettle leaves)
1 head of roasted garlic
1/2 roasted onion
1/2 preserved meyer lemon, or 4 slices
1/2 c olive oil
1-2 tsp salt (to taste)
1 tsp ground cumin seed
1 tsp chile flakes
(optional- 1/4 c tahini or almond butter)

In an oven on 400 degrees, roast 1 head of garlic ( just chop the top off the garlic and drizzle with oil), and 1/2 peeled onion, until both are soft, and browned.  This might take 20-30 min.   Peel the roasted garlic and use the individual cloves in the recipe, discarding the skin.

In your food processor or blender, blend all the ingredients until smooth and creamy.  You may wish to add more olive oil or lemon depending on your taste.

This is a sweet and mild hummus, different than when you use raw garlic. But bursting with flavor and nettle love.  Serve with carrot sticks, crackers, on salad or however you like hummus best!