The hedgerows are sprouting with the glorious green goodness of wild garlic! Therefore, we thought it was about time to try a few new recipes alongside our old faves like wild garlic butter and wild salsa verde. We hope you love our garlic hummus!
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. The wee ones love to hunt and gather and get their hands mucky in the kitchen! Even better when we reward their efforts with a scrummy hummus worthy of their crunchy carrot sticks.
Plus, we have to say our garlic hummus 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
How to make garlic hummus:
Firstly, 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.
Secondly, drizzle with olive oil and sprinkle with paprika and some chopped up wild garlic. Finally, serve with carrot, cucumber or celery sticks and pitta bread. Sit back and watch the bowl of garlic hummus disappear before your very eyes!
Find Out More
If you liked our garlic hummus and want 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, therefore 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 year Chef Director of The Pig, James Golding, and Head chef at Petersham Nursery, Damien Clisby, cooked up a storm. Furthermore, award winning mixologist James Fowler was on the wild cocktails… What’s not to like?