Hummus with radish, chickweed, deadnettle and daisies
For the hummus:
200 g cooked chickpeas
2-3 tablespoons olive oil
1 small clove of garlic
1 pinch of ground cumin and coriander
1 pinch of paprika and chili
1 tablespoon lemon juice
For the topping:
6 radishes, quartered
½ avocado in slices
3 sprigs chickweed (or a handful of arugula)
1 tablespoon olive oil
For the hummus, finely blend all ingredients with 75 ml ice cold water. Spread the radish, avocado and herbs on top. Drizzle with the olive oil. Serve with gluten-free bread (or any type of bread, of course).
A wonderful spring starter for 2 people.