In this field guide to foraging wild edible plants, explore the health benefits of wild-harvested food and how to safely identify plants. Wild Edibles (North Atlantic Books, 2013) outlines the basic rules for gathering etiquette, and author Sergei Boutenko offers more than 60 recipes to put your foraged food to use. The World’s Best Hummus Recipe was taken from part three, “Wild Edible Recipes.”
You can purchase this book from the GRIT store: Wild Edibles.
More From Wild Edibles
The World’s Best Hummus Recipe
2–3 cups soaked chickpeas (you can also used cooked)
4–5 cloves garlic
1/4–1/2 cup tahini (sesame seed butter)
1/4 cup lemon juice
1/2 cup water
2 tablespoons wheat-free tamari
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
salt to taste
fresh herbs, like cilantro or parsley, for additional flavor (optional)
Blend all ingredients in a food processor until texture is creamy. Enjoy as a dip or add to sandwiches and wraps.
How to Soak Chickpeas:
Place chickpeas in a bowl and cover with 2 to 3 times as much water, as they will expand. Soak for at least 8 hours. Drain the soaking water.
Rinse thoroughly with water. Repeat rinsing process if you like.
From Wild Edibles: A Practical Guide to Foraging, with Easy Identification of 60 Edible Plants and 67 Recipes by Sergei Boutenko, published by North Atlantic Books, copyright © 2013 by Sergei Boutenko. Reprinted by permission of publisher. Buy this book from our store: Wild Edibles.