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
—Sam Gates
Ingredients
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1
Tin of chickpeas, drained
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40 grams
wild garlic leaves
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3 tablespoons
Tahini
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1
Juice of a lemon
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50 milliliters
cold water
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1/2 teaspoon
Maldon salt
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1/2 tablespoon
Olive oil, plus extra for drizzling
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pinch
smoked paprika flakes
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4
Slices of toast for serving
Directions
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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.
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Add the salt and paprika, taste and add more if needed, drizzle with olive oil and serve with toast.
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