We are in the middle of wild garlic season. As every year, I traditionally whipped up some wild garlic pesto again this year. But I also had a new idea: wild garlic hummus! It’s incredibly quick to make, delicious as a dip, on bread, in wraps, or as a base for sauces.
If you've never made hummus yourself, you should start right away ;-) It's not only tastier than many store-bought varieties, but it also saves plastic and money.
So, grab those wild garlic leaves, get set, go!
WILD GARLIC HUMMUS - VEGAN & GLUTEN-FREE
Ingredients
260g chickpeas (drained weight, approx. 1 standard can) *
4 tbsp tahini (good quality)
10 wild garlic leaves
1/2 tsp cumin
1/2 tsp salt
1 lemon (juice)
Preparation
1. Put everything in the blender, done!
2. Garnish with olive oil and chopped wild garlic if desired
Enjoy!
You can also use dried chickpeas; just cook them beforehand according to the instructions and let them cool.
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