One of the biggest perks to come from having my own veggie garden this summer has been the plentiful supply of edible flowers. Both nasturtium and calendula petals have been decorating many of my creations, providing a cheery, colourful, confetti like effect. Their flavours are mild and their textures delicate. In short….. they make one’s food look really pretty.
This hummus recipe was my first attempt at actually using flowers in a dish, rather than on top. The combination of nasturtiums and arugula leaves create an earthy, very peppery taste and vibrant green colour that really amp up an otherwise predictable chick pea dip.
Girlie Hummus (with Arugula and Nasturtium Blossoms)
1 can of chick peas (540 ml), rinsed and drained
2 c arugula, lightly packed
7 nasturtium flowers (6 for hummus + 1 for garnish)
1 garlic clove, minced
1/3 c tahini paste
1/2 t salt
juice of 1 lemon
2 T extra virgin olive oil
2-3 T water
Add all ingredients to the food processor, except for the water. Whirl to combine. Add the water, continuing to process until smooth (about 1 minute). Add extra water if needed. Garnish with a small drizzle of olive oil + 1 nasturtium blossom.
That’s very pretty. I have to try this but I’m not sure if we have nasturtium… I would love to see your veggie garden. :)
I think this recipe would be equally delicious without the flowers (just using the arugula leaves). As for my garden, it is really starting to look ragged as it is winding down for the season. I guess that is all part of the cycle.
Diane