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Author Notes: When it’s pouring with rain, it’s easy to feel fed up. But when April comes around and that wet, muddy ground suddenly bursts into life and presents us with a carpet of emerald green, lush wild garlic, you’ll forget about the squelchy walks because it’s time to start foraging.
This Easter our house is in revision mode with hard-working teenagers trying to cram everything into the last remaining weeks before exams. They need regualr fuelling and this wild garlic hummus is perfect. For an instant re-charge, serve with a pile of lightly toasted crusty bread far away from a paper-strewn desk
Tin of chickpeas, drained
grams wild garlic leaves
Juice of a lemon
milliliters cold water
teaspoon Maldon salt
tablespoon Olive oil, plus extra for drizzling
smoked paprika flakes
Slices of toast for serving
- Put the chickpeas, wild garlic, tahini, lemon juice into a food processor and blitz into a paste. While the motor is still running add the water and oil down the feeder tube. Process until very smooth, adding a little more oil if needed.
- Add the salt and paprika, taste and add more if needed, drizzle with olive oil and serve with toast.