This glorious green tinted Wild Garlic Hummus is the perfect way to use some of your (carefully) foraged wild garlic. (Wild Garlic is also known as Ramps and is similar to 3 cornered leeks, which also grow wild)
I can't say that this is an authentic Hummus recipe, however the substitution of a few handfuls of wild garlic for the traditional clove of ordinary garlic creates a delicious green colour and a wonderful taste. There is oodles of wild garlic that grows in the edges of the forest near my house, and this is a wonderful way to use a quintessentially spring vegetable.
If you do find a patch of wild garlic or ramps, it will be on the edge of a woodland in a shady spot. I know some lucky people have patches of wild garlic that grow in their garden, however most of you will either find it in a fancy farmers market, or out on a walk.
As with any foraging, be sure to take only what you need. In the case of wild garlic, snip a few leaves (and maybe a few flowers) from each plant. And don't rip up the bulbs! A few leaves picked here and there from each wild garlic plant will ensure that there will be a crop next year, and some for other foragers too.
Make sure you pick leaves that are off the path- you don't want any dog pee on them! (ewww) plus check for any bird poo.. Most patches of wild garlic are found under trees, so there will be some!
❄How to Store
When you get home, gently rinse your wild garlic (ramps) leaves, and pop them into a jar filled with water, like you would a bunch of flowers and keep in the fridge or a cool place. This way you can keep using your leaves for a few days. Of course you can also make lovely wild garlic pesto to extend the life beyond a few days.
👩🍳To make the Hummus
Simply whizz up your chickpeas (use your own cooked chickpeas or a tin) plus the other ingredients in a good blender. I like to cook my own chickpeas as the flavour is more delicious, but tinned are also fine. This recips is oil free, as all good hummus should be. Simply add a bit of the chickpea cooking water or the juice from the tin to thin the hummus out.
You'll need a good blender for this: I suggest my fave (affiliate link) Magimix, or choose another high powered but sturdy blender.
I like to top the hummus with some homemade Dukka, some toasted pine nuts or simply a drizzle of olive oil. Serve with bread or crackers, and other snacky bits for a Springtime Mezze Feast.
If you make this gorgeous green hummus, please let us know what you think by liking it and leaving stars and a comment! xx
Wild Garlic Hummus
- 350 g cooked chickpeas 2 cups/ 1 standard tin
- 1 tbsp tahini
- 1 lemon, juiced
- 100 g Wild Garlic (around one large handful)
- 2 Tbs of the water the chickpeas were cooked in- or warm water to loosen the mix
- Blitz everything together in a food processer or blender.
- Taste- and add more water/ lemon/salt until it tastes delicious.
- Blitz again, you want this to be really creamy..I always find after 2-3 blitzes I add a bit more water to loosen and cream up the mix. Add a little more water if you need to help the mix loosen up.
- Taste once more & adjust the seasoning as needed
- Serve with a drizzle of Extra Virgin Olive Oil, Crudites & Crackers, or as part of a Mezze spread.