| Prep: 10 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 318 | 15g | 2.1g | 36g |
| sugars | fibre | protein | salt |
| 6g | 8g | 13g | 0.78g |
From the expansive ranches of Montana to your kitchen, I am thrilled to share the wonders of a peculiar yet delicious fusion – Homemade Sheep Sorrel Hummus. A hearty recipe that combines the vibrant flavors of the West with a traditional Middle Eastern favorite, this unique dish results from my continuous pursuit for culinary innovation, stemming out from my Montana roots.
A Fusion Recipe with a Western Twist
The Homemade Sheep Sorrel Hummus takes traditional hummus – a simple, healthy spread born in the Middle East, and gives it a fresh, vibrant twist. With the integration of Sheep Sorrel, a tangy, verdant wild herb native to the Big Sky Country, its distinctive flavor profiles create a medley of health benefits and taste infusions. Similar to traditional hummus recipes, this variant keeps a rich texture and flavors of tahini, fresh lemon juice, and olive oil while adding the unique flavor profile of sheep sorrel. It works beautifully as a dip with flatbread or a hearty spread on fresh bison burgers.
The Versatility and Health Benefits
One of the reasons I love the Homemade Sheep Sorrel Hummus recipe is its versatility. It’s an excellent partner for various dishes – think roasted venison steaks or a simple veggie crudité platter. You can even get creative and use it as a healthy alternative to mayonnaise in sandwiches. What’s more, each ingredient pumps up the health benefits. You’ll get a share of protein from chickpeas, a boost of iron and vitamin C from the sheep sorrel, and healthy fats from the tahini and olive oil. A quick splash of lemon juice gives it a tangy jubilation, coupled with the subtle earthiness of cumin and the exciting hint of fresh basil.
Trust me when I say that this dish isn’t just about the bright and unique flavors. Research from Science Direct shows that the health benefits of hummus – decreased inflammation, improved digestion, and heart health, are bolstered by our Montana native, Sheep Sorrel. A study published in Nutrition suggests that it contains high antioxidant properties that come with several health benefits.
In the continuous pursuit of culinary innovation, this Homemade Sheep Sorrel Hummus combines the best of Montana’s traditional ingredients and global favorites, offering a delightful gastronomic experience that captures the essence of my life’s journey and passion.
What You’ll Need
- 2 cups of canned Chickpeas, drained
- 1 cup fresh Sheep Sorrel, chopped
- 3 Garlic cloves
- 1/2 cup fresh Lemon Juice
- 1/2 cup Tahini
- 2 tablespoons Olive Oil
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 4 Basil Leaves
- 1/4 cup Water
Method
Step One
Firstly, ensure all your ingredients are ready. Rinse the chickpeas under cold water and set them aside. Chop the sheep sorrel and peel the garlic cloves.
Step Two
In a blender or food processor, combine the chickpeas, chopped sheep sorrel, garlic cloves, lemon juice, tahini, and olive oil. Blend the ingredients until smooth. You may need to stop the blender or food processor occasionally to scrape down the sides with a spatula and make this process easier.
Step Three
Once the ingredients are blended, add in the ground cumin, sea salt, and black pepper. Blend again until these spices are distributed throughout the mixture. This should make your hummus begin to get its characteristic flavor.
Step Four
If the hummus is too thick and not blending easily, gradually add some of the water. Blend once more until you reach your desired consistency. Remember, the hummus will thicken slightly when refrigerated so leave it a little bit thinner than you actually prefer.
Step Five
Lastly, add in the basil leaves. Sequentially, blend briefly for about 10-15 seconds. You want them to be mixed in but not completely pureed. This will give a wonderful aroma as well as some small flecks of color.
Step Six
Now your homemade sheep sorrel hummus is ready. You can serve it right away or refrigerate it in a sealed container for up to a week. Enjoy with pita bread, vegetables, or as a spread on sandwiches. It makes a great snack, appetizer, or addition to a meal.
