However you spell it, we all know that hummus is delicious. Great with crisps, veggies and in sandwiches it’s loved by vegans and non vegans alike. While it’s delicious plain, some of my favourites have added flavours.
I’m getting a little excited to see the sun on a more permanent basis now. And with the sun comes spring. With spring comes a fresh crop of wild garlic. I feel like I’ve been eating nothing but wild garlic this week as once it’s picked you’ve gotta eat it fast!
I’ve substituted the garlic cloves I would normally put in hummus with this delicious leafy vegetable. It gives a hell of a garlic kick and a lovely fresh green colour. Use as much or as little as you would like. I went for a lot because, well, I like it.
400g tin of chickpeas drained and rinsed
100g wild garlic
4tbsp extra virgin olive oil
Juice of one lemon
Salt and pepper to taste
- Put the chickpeas in a food processor along with the wild garlic.
- Blitz the ingredients until they are all roughly chopped.
- Add the tahini, the lemon juice and salt and pepper and blend again.
- Gradually add the oil a bit at a time. You may need a little more or a little less in order to achieve the desired consistency. Season with salt and pepper to taste. Keep refrigerated for up to 3 days in a sealed container.