Nettle Hummus and Some Thoughts on Authentic Writing
Good morning. I want to try some free writing on my blog. I miss writing blog posts like in the old days, the free journal style writing without SEO (Search Engine Optimisation) and AI. I would love to go back to just documenting my days, thoughts, ideas, recipes, crafts. Without optimising everything to death. Of course this is difficult if my blog is also my business. But I thought I could experiment with having both on my blog for now.
I could write, record, film spontaneously most of the time, and occasionally have some posts ranking on Google so people can find my blog.
Maybe not all of it would be interesting to other people, but it would definitely feel more fun for me and probably be a breath of fresh air in all this generic AI content these days. It’s not that I dislike AI. I actually enjoy playing around with it, but it’s missing something that only humans can give. Raw, authentic writing, real experiences, real thoughts, learning, processing.
I think a lot of us are sick of over-polished perfect content and we can feel that a lot of it is without soul. So I’m starting this experiment today, writing old style. Sharing thoughts and experiences.
Yesterday for example I tried making nettle hummus and it turned out quite nice even though I didn’t have any lemon juice to add. I basically just made regular hummus with the leaves of 10 blanched nettle tops mixed in.
Nettle Hummus
- 8 to 10 nettle tops
- 1 can chickpeas
- 2 to 3 garlic cloves
- 2 tbsp cashew butter (I like to use that instead of tahini)
- 1/4 cup lemon juice (I used water instead)
- 1/4 cup olive oil
- ground cumin and paprika
- salt & pepper to taste
Blanche nettles with boiling water to remove the sting. Blend everything. Spread on toast or use as dip for raw vegetables. Enjoy!
Nettle Hummus
A fresh and nutritious wild-food hummus made with young nettle tops, chickpeas, garlic, and cashew butter. This vibrant green spread is packed with flavour and makes a delicious topping for toast, sandwiches, wraps, or a healthy dip for vegetables.
Ingredients
- 8–10 young nettle tops
- 1 can (400g/14 oz) chickpeas, drained and rinsed
- 2–3 garlic cloves
- 2 tbsp cashew butter
- ¼ cup lemon juice (or water, as preferred)
- ¼ cup olive oil
- ½ tsp ground cumin
- ½ tsp paprika
- Salt and black pepper, to taste
Instructions
- Place the nettle tops in a bowl and cover with boiling water for 1–2 minutes to remove the sting.
- Drain and allow to cool slightly.
- Add the nettles, chickpeas, garlic, cashew butter, lemon juice (or water), olive oil, cumin, paprika, salt, and pepper to a food processor or blender.
- Blend until smooth and creamy.
- Taste and adjust the seasoning if needed.
- Serve immediately as a dip with raw vegetables or spread on toast, sandwiches, or crackers.
Notes
- Cashew butter creates a milder flavour than traditional tahini (but of course you can use tahini as well)
- If using water instead of lemon juice, you may wish to add a squeeze of lemon when serving for extra freshness.
- Young spring nettles have the best flavour and texture.
- Add a little extra water or olive oil if you prefer a thinner consistency.
- Garnish with a drizzle of olive oil and a sprinkle of paprika before serving.
Storage
- Store in an airtight container in the refrigerator for up to 4 days.
- Stir before serving if any separation occurs.
Nutrition Highlights (not exact nutritional information)
- Rich in plant-based protein from chickpeas.
- Nettles provide vitamins, minerals, and antioxidants.
- Contains healthy fats from olive oil and cashew butter.
- Naturally dairy-free and suitable for many dietary preferences.
