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Wild Garlic Hummus

Course: Side
Cuisine: Vegan
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Calories: 275kcal
Author: The Greedy Vegan
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  • 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.


This wild garlic hummus keeps well for up to 4 days if stored in an airtight container and is placed in the fridge because it contains a good amount of lemon which serves as natural preservative.


Serving: 1portion | Calories: 275kcal | Carbohydrates: 21g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Sodium: 611mg | Potassium: 202mg | Fiber: 5g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 7.3mg | Calcium: 71mg | Iron: 2.8mg