Wild Garlic Hummus
Fresh, light wild garlic hummus with lemon, tahini, and chickpeas. A simple homemade spring dip with a greener flavour and smoother texture than traditional hummus.
Ingredients
- 250 g chickpeas drained (reserve 3–5 tbsp of the liquid)
- 60 g wild garlic leaves washed
- 3 tbsp tahini
- Juice of 1 lemon
- 3 tbsp olive oil
- 1/2 tsp fine salt
Instructions
- Drain the chickpeas and reserve a few tablespoons of the liquid from the tin. Wash the wild garlic well and roughly chop it if the leaves are large.
- Add the chickpeas, tahini, lemon juice, olive oil, and salt to a food processor or blender. Blend until thick and mostly smooth, stopping to scrape down the sides if needed.
- Add the wild garlic and 1 tablespoon of the reserved chickpea liquid. Blend again until the hummus is green and evenly mixed.
- Add more chickpea liquid, 1 tablespoon at a time, until the hummus reaches your preferred consistency. Keep mixing for at least 5 minutes to get a smooth hummus.
- Taste and adjust with extra lemon juice or salt if needed.
- Spoon into a bowl and serve immediately, or chill until needed.
Notes
For a warmer flavour, add a little cumin or smoked paprika before blending. If you want more heat, finish it with chilli flakes or a spoon of chilli oil. If you do not have enough wild garlic, you can make up the difference with a handful of parsley or spinach, though the flavour will be milder. If you are out of tahini, the hummus will still work without it, but it will taste less rounded and slightly less creamy. Store it in an airtight container in the fridge for 3 to 5 days. It can also be frozen for 2 to 3 months in small portions. Defrost in the fridge overnight, then stir well and loosen with a little water, lemon juice, or chickpea liquid if needed.