Last Updated on April 3, 2023 by HodgePodgeDays
Over the weekend I visited Whalley Abbey for a walk. The grounds were covered in spring flowers and the trees were starting to blossom. Amongst the daffodil and crocus were some newly sprouted wild garlic, and once we came across an especially abundant patch, I decided to pick a few handfuls to make something nice with once I’d got home. The something nice turned out to be a batch of wild garlic hummus, and it’s a recipe I’m sure will become a firm favourite this spring.
As an aside, I’ve been slightly confused for several years now about the spelling of hummus. Is it hummus or houmous? Apparently hummus is the most common spelling, which is for more Arabic style hummus. But houmous is for humous with a more Mediterranean vibe. See, every day is a school day!
Anyway, back to the wild garlic hummus. I made this delicious batch, partly thinking that it wouldn’t be popular with my 12 year old, but he tucked into it as soon as he got home from school. Thankfully there was enough left to have with our evening meal (aubergine filo pie and salady bits, if you’re interested), but I’m already fielding requests for more!
As you’re using wild garlic in your recipe, you don’t need to add the usual garlic cloves to your hummus. It is a bit gentler than your standard hummus, which I like. I’d be tempted to throw in a bit of parsley next time, if I have any. I am a bit mad for fresh parsley though, and there are very few things which can’t be improved by a generous sprinkle of fresh parsley leaves.
Recipe: Wild Garlic Hummus
Ingredients:
50g Wild Garlic, well washed and patted dry
1 tin of chickpeas, drained, but do save a couple of tablespoons of the liquid
1 lemon, zested and juiced
2 tablespoons of tahini (you can add more if you want to)
3 tablespoons of olive oil
Salt and pepper to taste
How to make your wild garlic hummus:
Make sure you wash your foraged wild garlic well and pat it dry. I tend to make hummus in my Nutribullet, because it’s just the right size and does the job really well. If you don’t have one, then your usual food processor is absolutely fine too.
Put everything in the food processor and blend it. You might need to stop it and poke it down with a spoon so the blades can blend it all evenly. You might need to add a little of the chickpea liquid you set aside if it’s too firm, or a bit more olive oil if you like.
Taste it and check if it needs any more salt or pepper and add more if you think it needs it. Once it’s fully blended, it’s ready to serve. If you like, you can add a little drizzle of olive oil over the top of your hummus, just to give it a bit of extra shine.
We ate it greedily on toast, but also dipped crackers into it and had a large dollop on our salad. It will keep for a few days in the fridge in an airtight container, but if your house is anything like my house, it’ll disappear in a matter of hours!
If you liked this, you might also like to try these other wild garlic recipes –
- Wild garlic and parmesan scones
- Wild garlic macaroni cheese
- Delicious wild garlic focaccia
- Wild garlic pesto
- Wild garlic pesto twists
- Cheesy wild garlic quiche
