Sea Purslane and Sorrel Hummus

100g sea purslane

2-3 x sorrel leaves (common or wood)

1 x can chickpeas or butterbeans

2 x garlic clove

1/2 teaspoon salt

Extra virgin olive oil

juice of 1 lemon

1/2 teaspoon ground cumin 

sprinkle celery seeds

1/2 teaspoon smoked paprika

Black pepper to taste

Small handful chopped fresh corriander leaves

I'm not a huge fan of adding tahini to hummus as it makes it unnecessarily fatty and I don't like the taste of sesame with it too much but feel free to add a tablespoon if you like it.

Put all ingredients into a blender- you can make it as chunky or smooth as you like.

Pour into a plate and sprinkle nigella seeds and a sprig of fresh sea purslane on top.

Easy to make, fresh, nutritious and delicious!

Oh and it's gluten free, vegetarian and vegan so an excellent summer barbecue starter with crudites or some homemade crostini to share with friends and family.