Let’s face it: dandelion is bitter, so it is an acquired taste. It’s an all-year round safe foraging plant with plenty of health benefits. I decided to make it more palatable by turning it into a tasty dip.
Dandelion or tarassacum is a great source of calcium, iron, zinc, magnesium, phosphorous, potassium and vitamin A and C.
“Hummesto” is my creation, both in terms of inventing a new word, and in terms of bringing two recipes together (hummus and pesto) to soften the taste of dandelion. Hummesto is packed with nutrients!
50 gr dandelion
100 gr peeled almonds
100 gr cooked chickpeas
2 cloves garlic
2 lemons, juiced
pinch of salt
3 tablespoons olive oil
In a blender, blitz together the almonds, garlic, lemon juice, olive oil and salt until it becomes a smooth paste. Add the dandelion, ripped into chunks, and keep blitzing until everything looks smooth. Add the chickpeas and blend until you achieve a paste. If the dip looks too thick add a bit of water.
Serve with bread or crudités.
Picture credits: Paola Bassanese