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

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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