Hummus is and always will be my everything. I am eating is almost every day, either as the classical dip or I put it on sandwiches. Sometimes I also tend to just stick a spoon into one of the colourful mason jars that I always have waiting for me in the fridge. It actually happens embarrassingly often since it is a very nice post workout snack. That only applies though when you made it yourself and it is free from excessive amounts of oil and other unnecessary ingredients. This brightly coloured wild garlic hummus takes healthy eating to a whole new level since wild garlic is on its way to becoming the next potent agent for preventing and relieving the symptoms of ageing and age-associated diseases.
I have posted a few hummus recipes before like the sun dried tomato hummus or the beetroot hummus but this is one of my favourites. It is probably due to the sheer fact that it is only possible to make with fresh ingredients during early spring. While the chickpeas and tahini are available all year round the wild garlic is only present during a few short weeks from March until April. I have made it before with frozen wild garlic and while it does work it doesn’t taste nearly as good as this.
The herby taste and sharpness of the wild garlic make this hummus a version with very few ingredients but brilliant taste. The leafy garlic adds so much flavour. So grab a basket and head to the markets and get a few bunches of wild garlic – or even better, go pick it yourself and give this delicious wild garlic hummus a try.
Wild Garlic Hummus
- 225 g cooked chickpeas or canned
- 50 g wild garlic roughly chopped, tightly packed if measured in cups
- 1 1/2 tbsp lemon juice
- 2 tbsp olive oil
- 2 tsp tahini
- 1 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper ground
- 1/4 tsp red pepper flakes
- If you use canned chickpeas, drain and rinse them. Pour the chickpeas into a food processor and blend until you get a dough-like consistency.
- Add the remaining ingredients except for the red pepper flakes and process the hummus to desired consistency. Depending on your food processor and the chickpeas you might need to add an extra spoon of oil, or water if you prefer.
- Sprinkle with red pepper flakes and serve instantly or chill in the fridge.