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Transform your foraging finds into a tangy sauce by combining wild garlic leaves with parmesan, garlic, lemon and pine nuts. Or, use fresh young nettles
Carrots give traditional hummus a sweet lift in a dip that goes very well with raw veg crudités such as fennel and celery. This is based on a Moroccan recipe and can be made more spicy with the addition of harissa. You could also roast rather than boil the carrots for a more intense, smoky flavour.
