Sourgrass, or Oxalis, is a widely recognized wild plant known for its distinctive tangy, lemon-like flavor, courtesy of the oxalic acid in its leaves. This unique taste makes sourgrass an excellent addition to various dishes. Besides its delightful flavor, sourgrass is rich in vitamin C and antioxidants, making it a nutritious and vibrant ingredient in your culinary repertoire.

Identifying Sourgrass

Here’s how you can identify sourgrass in the wild:

• Leaves: Sourgrass features trifoliate leaves, each stem supporting three heart-shaped leaflets, resembling clover.

• Flowers: The plant produces small, yellow flowers with five petals that typically bloom in clusters.

• Stems: Its stems are often reddish and juicy, adding to the plant's unique look.

• Taste: The definitive way to identify sourgrass is by tasting a small leaf, which should have a bright, tangy, lemon-like flavor.

About the Recipe

Sourgrass Hummus is a delightful twist on traditional hummus, infused with the tangy flavor of sourgrass leaves. This creamy dip is perfect as an appetizer or snack, offering a refreshing variation on a classic favorite. You can customize the hummus to suit your taste by adjusting the amount of garlic, lemon juice, and olive oil. Experiment with different garnishes, such as a drizzle of olive oil, a sprinkle of paprika, or a handful of fresh sourgrass leaves, to enhance the dish's presentation.

Ingredients:

• 1 can (15 ounces) chickpeas, drained and rinsed

• 1/4 cup tahini (sesame seed paste)

• 2 tablespoons lemon juice

• 2 cloves garlic, minced

• 1/4 cup sourgrass leaves, washed and dried

• 2 tablespoons extra-virgin olive oil

• Salt and pepper to taste

• Water (as needed for consistency)

• Optional garnishes: extra sourgrass leaves, drizzle of olive oil, sprinkle of paprika

Instructions:

1. Prepare the Chickpeas: Drain and rinse the chickpeas under cold water to remove any excess salt or residue. Optionally, remove the skins from the chickpeas by gently rubbing them between your fingers for smoother hummus.

2. Combine Ingredients: In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, and washed sourgrass leaves.

3. Blend the Mixture: Pulse the mixture until it starts to come together, scraping down the sides of the food processor as needed.

4. Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the hummus becomes smooth and creamy.

5. Season to Taste: Season the hummus with salt and pepper to taste. Adjust the seasoning as needed.

6. Adjust Consistency: If the hummus is too thick, thin it out with a little water, adding a tablespoon at a time until you reach your desired consistency. Continue to blend until smooth.

7. Serve and Garnish: Transfer the sourgrass hummus to a serving bowl. Garnish with a drizzle of olive oil, a sprinkle of paprika, and some extra sourgrass leaves for presentation, if desired.

8. Enjoy: Serve the hummus with pita bread, fresh vegetables, or crackers for dipping.

Join Our Foraging Classes & Explore More

If you enjoyed this recipe and want to discover more about wild plants like sourgrass, consider joining one of our foraging classes at forageSF. Plus, The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb is a great resource for expanding your wild food repertoire.

Join our foraging class and consider buying the book for further inspiration!