The hedgerows are sprouting with the glorious green goodness of wild garlic and we thought it was about time to try a few new recipes alongside our old faves like wild garlic butter and wild salsa verde.
So we gave one of our family kitchen staples hummus a bit of a pick me up by adding a bunch of this sweet stuff. Not only do the wee ones love to hunt and gather but they get to get their hands mucky in the kitchen too and even better reward their efforts with a scrummy hummus worthy of their crunchy carrot sticks.
And we have to say it tasted mighty fine to us grown ups too. Have a go...
Time: 10 minutes
Makes: enough for 3 small humans, 2 big ones & a few pals
A small handful of wild garlic
Juice of 1 lemon
2 tbsp of good quality extra virgin olive oil
400 g of chickpeas
2 tbsp tahini
2 tbsp of water
1 tsp Cumin
salt and pepper to season
Paprika to finish
Drain the chickpeas and add them to the lemon juice, wild garlic, tahini, cumin, water and seasoning and blend in a food processor or blender until they are a creamy consistency
Add more ingredients to taste to suit your taste.
Drizzle with olive oil and sprinkle with paprika and some chopped up wild garlic. Serve with carrot and cucumber or celery sticks and pitta bread and sit back and watch the bowl disappear before your very eyes!
To learn more about wild food and to try your hand at some recipes why not join one of our wild food workshops to learn how to identify and prepare wild edibles. From scouring the hedgerows for spring greens or foreshore foraging along the shoreline there's lots to choose from and hopefully something to take your fancy.
If you are more into the eating than the seeking why not join one of our events this year we are hosting 4 very special seasonal foraged feasts with our guest chefs, last years gaggle were cooked up a storm by Chef Director of The Pig James Golding and Head chef at Petersham Nursery Damien Clisby with award winning mixologist James Fowler on the wild cocktails...What's not to like?