This isn't your basic supermarket tub – the foraged greens give this classic a proper British twist. Perfect for spreading on your sandwich or dipping your veg.
• 1 large handful fresh chickweed, washed
• 8-10 wild garlic leaves, washed
• 1 x 400g tin chickpeas, drained (reserve the liquid)
• 3 tbsp tahini
• Juice of 1 lemon
• 2 tbsp olive oil, plus extra for drizzling
• 1 tsp ground cumin
• Salt to taste
• Pinch of smoked paprika to garnish
1. Roughly chop the chickweed and wild garlic.
2. Add all ingredients except the reserved chickpea liquid to a food processor.
3. Blend until smooth, adding splashes of the reserved chickpea liquid to reach your desired consistency.
4. Taste and adjust seasoning as needed.
5. Spoon into a serving bowl, drizzle with extra olive oil and sprinkle with smoked paprika.
6. Serve with vegetable sticks, bread, or crackers.
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