Sorrel is the rare perennial green, coming back every year in more Northern climes. It's a fav in Europe, usually served as a soup with milk/cream. Sorrel has a spinach/lemony taste. A few days ago I picked a bunch of sorrel from the garden as well as mint. I've only used sorrel previously in salads or on sandwiches. But, in thinking about my next article for "The Vegan Culinary Experience," and the topic will be "sandwiches" I came up with a unique "Sorrel & Mint Hummus" recipe. I want to show that making pizza isn't all I do...
The lemony sorrel and mint combo, with chickpeas, garlic, and finely ground toasted sesame seeds (thereby no need for the very high fat/oil tahini which is customary), kicked really well together. If I don't use the recipe for VCE, I'll post it on this blog in mid-May. One could substitute for the sorrel using raw spinach and probably some additional lemon juice.
Here's a two photo collage of the pre and post results:
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