Easy Wild Garlic Hummus Recipe – With Fresh Wild Garlic

Ingredients

1.5 Cups Chickpeas – About 1 can if using canned chickpeas.  If you have cooked your own chickpeas, you may need to add a little extra water to the recipe to make a creamy consistency. 

1 Small bunch of wild garlic leaves—wild garlic bulbs and flowers are also edible, and you can include these if you have them. Wild garlic has a milder flavor than regular garlic and you can add more if you prefer. 

Lemon juice from half a lemon—I think lemon complements the wild garlic in this recipe. You can add a little less if you prefer. 

1 tbsp Tahini – If it’s your first time making hummus you might not be familiar with tahini. It’s a smooth sesame seed paste that can be found in most grocery stores or ethnic shops. I prefer the flavor of toasted sesame tahini, which is a little harder to find, but it adds a wonderful deep flavor.

1-3 tablespoons of water

1/4 tsp Sea salt

3 tbsp Olive oil – a little olive oil adds a fruity flavor and helps to make a creamy consistency. 

Equipment

Food processor or stick blender

Method

1. Rinse the chickpeas in running water and set aside to drain. 

2. Roughly chop the wild garlic ( depending on your food processor, this step may not be necessary) 

3. Juice the lemon, being careful to remove any pips. 

4. Add all of the ingredients to a food processor and blend until smooth. If you prefer an extra smooth hummus then you can add a little water, 2 teaspoons at a time, until you achieve desired creamy texture.

SERVING TIPS

Serve in a small bowl with a drizzle of olive oil, sea salt flakes, red pepper flakes, or sesame seeds. Hummus tastes great with veggie sticks, crackers, salty nachos, and of course pitta bread! It also makes a fantastic spread in sandwiches or wraps. 

STORAGE

Store in the refrigerator in an airtight container for 3-5 days. Leftovers can be thinned down using lemon juice, olive oil, and a splash of water to create a delicious, creamy salad dressing.