acorn hummus on blue corn chips with miner’s lettuce leaf garnish. I have also been enjoying piling up the greens on tuna melts, in salads and in raw greens drinks. Below is the recipe for the acorn hummus. The acorns are used in place of the garbanzos/chickpeas usually found in this popular dip.
1 c wet acorns 1/4 c olive oil 1 c tahini 3 pitted dates 2 cloves garlic juice from 1/2 of a medium-sized lemon salt
Use processed acorns (tannins removed) that are wet. This means they have been rehydrated or boiled. Place one cup into blender, along with olive oil, tahini, dates, garlic, lemon juice and salt. Enjoy on sandwhiches, as a vegetable dip, with chips or any other way you might eat hummus. Get dippy!
posted 12 years ago
You can prepare your own acorns. Collect, steam to pop from shell, boil in repeated cold water pots until water comes out clear. Dry overnight. Be sure to boil until water is clear, acorns can be mildly poisonous. Don't steal from the squirrels!
I always knew that acorns were used as a food source but never could find good instructions for removing the tannis prior to use so...Thanks! I will have to hunt for some more recipes. I know that they can be incorporated into soups and breads somehow. I'm curious as to the nutritional value and any pros and cons to their regular addition to a human diet. google time.
David a Bainbridge who you can find in google he is a professor in some university or other, has articles on eating acorns. He used to have them on eating acorns in California, he said that the native amricans left them in swamps to lose their bitterness maybe it was running water. I wrote to him a few years ago after reading his article on acorns in California and sent him a peice of writting of my own on it and now he mentions eating acorns in Spain and Italy as a bit of staple diet before the end of the nineteenth century, you can look up his articles in google with the words "david A bainbridge acorns". He was dryish about it when i rang him up and then sent him a bit on acorns in Spain and now he is writting about it himself. A bit of a pig. Here they also used them to make flour they turned into bread, they don't talk of them being poisonouse. agri rose macaskie.
You gotta soak and rinse the things repeatedly to remove the tannins. Never considered making hummus with acorns. I've got a driveway full of acorns right now and the next week off. I might give this a shot.
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posted 10 years ago
here in Spain you don't have to soak the acorns you have to know which trees have sweet acorns. They regularly made acorn bread ,they were eating acorns until probably the second half of last century. The porter in my block of flats whose mother was killed in the village street by the Moroccan troops who fought with that fascist dictator, rule of terror guy, General Franco, gave me an acorn to try from those he had bought back from the village to munch on. I was out collecting acorns two or three weeks ago and found some really good ones, to eat that is. I was collecting them to plant. The encina is a subspecies of the quercus ilex i should think the cork oak, also used on dehesas, oak filled farms, also has edible acorns maybe the edible ones are the result of centuries of chosing the trees with the sweetest which is to say less bitter acorns. agri rose macaskie.
posted 10 years ago
Leah sattler th earticle that David bainbridge writes on acorns that you get if you tap "David Bainbridge acorns into google has all the nutrients in aacorns the carbohydrates, fats, proteins, rouphage etc.. rose macaskie. I have to go and walk the dog, i might look it up and paraphrase it later. agri rose macaskie.
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