Beet and lemon zest hummus
Let's face it - hummus is an easy crowd pleaser. It's vegan, gluten-free, nut-free and dip-able, so ever since it's widespread usage in the U.S. you'll be hard pressed to find a party table absent of the chickpea-tahini spread. Variations on hummus, while not as common, are similarly appreciated and, with its bright eye-catching presence, this variation brings the party (my kind of party). The flavor is similar to classic hummus, but lighter and brighter with the beet and lemon zest. A more classic Middle Eastern take on this spread, lebna bil schwendr, includes yogurt and beet instead of chickpeas and tahini. Serve with crudités, crackers, toasted pita, or as a sandwich spread. Makes 2 cups.
1 large or 2 small beets, about 4 ounces, scrubbed clean
1 cup cooked chickpeas
Zest of one lemon, about 1 tablespoon
Juice of one lemons, 2-3 tablespoons
2 tablespoons tahini
1/8 teaspoon salt
Up to 1/4 cup extra virgin olive oil
1-3 tablespoon(s) water
Fresh ground black pepper to taste (optional)
Cut tops off beets and place into a small saucepan. Cover with water, bring to a boil, and cook until tender, about 15 minutes. Slide skin off of beets while cooling under cold running water. Chop and add to food processor.
Add chickpeas, lemon zest, lemon juice, tahini, salt, and 2 tablespoons olive oil. Blend until smooth. Drizzle in more olive oil and water until desired consistency is reached. Incorporate black pepper to taste. Hummus will keep in the refrigerator for up to one week.
There are many ways to eat this hummus!
Moroccan "Chick-Chick" Salad
Chick peas and chickweed unite.
This salad is a fun play on "chickweed" and "chickpeas" blended together with the Moroccan flavors of pomegranate, cumin, and possibly feta.
My list of favorite foraged greens is long, but chickweed *might* be in the top 5. If not the top 5, then definitely the top 10. Lucky for me, it is one of the most abundant "weeds" available and is also drought resistant - armageddon? Sign me up!
In the Bay Area, you'll find chickweed in abundance after rains when the sun inevitably returns and all the greens start poking up. What I love about this wild green is how soft and delicate the greens are, both in flavor and texture, while still having a slight crunch and very fresh flavor.
To identify chickweed, look for a sprawling plant with oval pointed leaves and possibly small white star-shaped flowers. The most obvious identifying characteristics are:
It does not have milky sap
It has one line of hairs on the side of the stem
If you pull gently on the outer part of the stem, it will separate and there will be a thin inner part that does not separate (try a few times, it might take a bit to get the hang of it)
Some recipes call for cooking chickweed, but I think it's best raw or, maybe, slightly wilted over a soup or by the hot chickpeas in this salad. Serves 2.
3/4 cup cooked chick peas
1 tablespoon plus 2 teaspoons olive oil, divided
1/2 teaspoon cumin
Sea salt
1 tablespoon lemon juice
1 teaspoon pomegranate molasses
4 cups chickweed, washed and dried
1-2 ounces crumbled feta (optional)
Heat cast iron with about 2 teaspoons of olive oil on high. When cast iron is hot, add the chickpeas. Cook, stirring periodically, until beans are lightly browned, about 5 minutes. Once cooked, place in bowl and toss with cumin and a few pinches of sea salt.
“The term “chickweed” is based on the fact that chickens love it —- cute!”
Add lemon juice, pomegranate molasses, remaining olive oil, and a pinch of salt to a mason jar. Whisk with a fork or cover jar and shake to combine.
Combine chickpeas with chickweed in a bowl, drizzle with dressing, and top with crumbled feta (if desired). Serve immediately.
Moroccan chick-chick salad with optional feta.