By David Cohlmeyer
Makes 8 servings
This is a quick, healthy and tasty way to make good use of colourful and peppery nasturtiums. Many other flavourful blossoms can be substituted for the nasturtiums. But there is no substitute for the tahini.
1 large can (19 oz) chickpeas (garbanzos)
1/4 cup freshly squeezed lemon juice
1/4 cup tahini (sesame paste)
2 cloves garlic, minced
1/2 cup chopped nasturtium blossoms
kosher salt or sea salt
freshly ground black pepper
Into a strainer set over a medium bowl, drain the chickpeas; reserve the liquid. In a blender or food processor, add the chickpeas, lemon juice, tahini, garlic and 3 tablespoons of the reserved chickpea liquid. Blend or process until smooth. If the mixture seems too thick (it should not be runny, however), blend in a little more of the chickpea liquid. Stir in salt and pepper, to taste. Gently stir in the nasturtium blossoms.
Wait an hour for flavours to meld before serving. The hummus can be stored in the refrigerator for up to one week.