Can you guess what we’re about to make using these foraged ‘three cornered leeks’..?

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Growing, foraging and collecting food is where the excitement starts with food in our house. It’s such a great way to connect with and appreciate what you’re eating. 

Did you guess it? It’s three cornered leek humous:

This recipe has turned humous into a ‘love it’ food from a ‘like it’ for W and from a ‘learning it’ food for B. B was particularly taken with it and carried her little cup with it in around the garden so she could dip her finger in. She very generously offered both me and W to eat from her finger too 😂
This is a quick no cook recipe great to make with children. I chopped everything into a couple little bowls so the girls could pour it into the blender as at 18 months I’m not ready to give them a knife to chop things yet..!
Ingredients:

200g three cornered leek, foraged and chopped

1 tin of chickpeas 

2 cloves of garlic, chopped (You could try cooking this a little to mellow the flavour if you find raw garlic a little strong)

1 medium lemon (zest and juice – about 3 tbsp lemon juice and you could leave out the zest if you’re using bottled lemon juice)

6 tbsp tahini paste (I used light as find the flavour less bitter)

A small pinch of salt (I use very little salt in cooking but think a little pinch is worth it in this recipe)

6 tbsp water
Method:

Whizz it all up in a blender. I added a bit at a time to give the blender more of a chance. Store in the fridge. 
We served ours right away as a dip for a snack with mini bread sticks, cucumber battons and carrot sticks. I popped the humous in a little plastic cup each so that they could ‘dip dip’. 
I have only recently started the girls with uncooked carrots as they now have a good set of molars for chewing them. Careful supervision is needed when giving a hard food like raw carrots and you make still need to steam the carrots first. 
We have also enjoyed this humous on toast and in a pitta with cheese. 
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