Chickpeas are a versatile platform for the flavour of many wild foods. Greens, mushrooms, and seaweed all work well in this mixture. Some greens of note are miner’s lettuce, oxeye daisy leaves, and wild mustard greens.
4 cups (1 L) stinging nettle tips
2 cups (500 mL) cooked chickpeas
1 Tbsp (15 mL) chopped fresh garlic
zest and juice of 1 lemon
¼ cup (60 mL) extra-virgin olive oil
1 tsp (5 mL) hot sauce
salt and pepper, to taste
Soak the stinging nettles in plenty of cold water. Rinse and drain them. Bring a large pot of salted water to boil over high heat. Add the nettles and cook for 30 seconds or until the nettles are limp and dark green. Remove with a slotted spoon or tongs and transfer to a large bowl of cold water. When cool, drain the nettles and squeeze out all moisture. You will end up with a small ball of nettles. Coarsely chop the nettles.
In a food processor, purée the nettles and chickpeas until a coarse mixture forms. Add the garlic, lemon zest, and lemon juice. Continue to purée the mixture, adding the olive oil in a slow stream until the mixture is very smooth. Add the hot sauce and season well with salt and pepper. Pulse to mix, then transfer to a serving dish, drizzle with a little more olive oil, and serve with rustic bread or pita bread.
SERVES 6–8