I love wild garlic as much as I love hummus and mushrooms (not a great idea to leave them behind), so it was an obvious choice for me to try out a wild garlic hummus!
This fresh green wild garlic hummus is a special seasonal spring treat, and believe me it works amazingly well, simply replacing garlic with its wild counterpart.
This variation of a basic hummus recipe replaces the regular garlic with wild garlic. The wild garlic leaves add an amazingly fresh taste and bright green colour to the creamy hummus texture.
Ingredients:
1 small handful /60 g wild garlic
1 small handful/ 60g spinach (optional)
400g chickpeas (Biona Organic)
4 tbsp tahini
1 tbsp lime juice
½ tsp salt
½ tsp cumin optional
2 tbsp water
3 tbsp olive oil
Instructions:
If you use canned chickpeas, drain and rinse them. Chickpea skins are edible, but if you want a creamy hummus, peel the chickpeas. Take a handful of chickpeas and rub under running water to remove the skins. Pour the chickpeas into a food processor and blend until you get a smooth consistency
With the food processor running, drop in wild garlic and spinach in through the feed tube to chop fine (add the ingredients into a blender if you don't have a food processor).
Stop the processor and add tahini salt, cumin, lime juice and olive oil, let the food processor run for 4 to 5 minutes so the hummus mixture will blend well enough to a smooth texture, test, and if needed, add a bit salt and hot water. Scrape the walls of the food processor several times in between to make sure you will obtain that nice silky-smooth consistency.
Serving suggestions:
When you make your own hummus, you can mix things up a bit and try out different flavours. I like to spice things up a bit or add some fresh herbs, for instance, dill, parsley, and some seeds and nuts like, sesame seeds, pumpkin seeds, sunflower seeds, walnuts, and almonds.
Here’s some great ways to enjoy this green hummus:
Serve it as a dip with some sticks of carrot and celery, sugar snap peas
Spread it on some of our yummy homemade crackers
Have it with a baked potato, cauliflower steaks and some salad for a cosy meal
Leftover hummus can be stored in an airtight container in the fridge for 3-5 days.
Enjoy!