Sorrel has a very specific taste from my childhood. Its leaves have an intense lemony tang and are used in salads and cooking for their acidic flavour.
The plant belongs to the same family as buckwheat and rhubarb and is worth discovering in your menu plant. It is a wonderful source of antioxidants, fibre, iron, magnesium and zinc.
Here I share with you a beautiful recipe from Sarah Britton that accommodates sorrel beautifully.
– 2 garlic cloves
– 50 g sorrel leaves, roughly chopped
– 425 g cooked chickpeas (canned is fine)
– 1/4 cup or 60mL tahini
– Grated zest of 1 organic lemon
– 1.5 tablespoon of lemon juice
– 1/2 teaspoon sea salt
– 1 teaspoon raw honey
– Cold-pressed olive oil, for serving
- Mince the garlic in a food processor.
- Add the sorrel, chickpeas, tahini, lemon zest and juice, salt, honey and 1/2 cup of water. Blend until smooth. Season with more salt if needed.
- Transfer the hummus to a serving bowl, drizzle olive oil over the top, and serve.
- Store any leftovers in an airtight container in the fridge for 3 to 4 days.