Revision-friendly wild garlic hummus

By Sam Gates
April 29, 2018
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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

Sam Gates

Serves: 4

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

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