Our fresh green wild garlic hummus is a special seasonal spring treat! It works amazingly well, simply replacing garlic with its wild counterpart.
We love wild garlic as much as we love hummus, though it’s only seasonally available. So it was an obvious choice for us to try out a wild garlic hummus!
In springtime, there are great many delightful things to forage. One of them, which my grandma introduced me to back in Austria, is wild garlic.
The flavour of wild garlic is somewhere between regular garlic and spring onion. It grows in certain spots in deciduous forests. Those patches can be hard to find, but once you come upon one, you can rely on it to be overgrowing with wild garlic every year come spring.
- See our guide on how to forage wild garlic!
This variation of a basic hummus recipe replaces the regular garlic with wild garlic. The wild garlic leaves add an amazingly fresh taste and bright green colour to the creamy hummus texture.
Making your own hummus
We love hummus. We eat a lot of it! And even more now that we make it ourselves. Once we made several kilograms of it for our friends’ wedding buffet.
When you make your own hummus, you can mix things up a bit and try out different flavours. We like to spice things up a bit or add some fresh herbs. For instance, coriander does a great job in this adzuki bean hummus recipe!
Making your own hummus is not only easy and cost-effective, it also helps reduce your plastic waste! I’ve always found it a shame that manufacturers put so little hummus in a plastic tub, when all I want to do is spoon it right out of the container.
So, making your own hummus spares the world another plastic tub in the landfill and lets you make more hummus than you can eat – challenge accepted, or what!?
Making your own hummus is:
- reduces plastic waste!
- allows you to flavour it however you like
Besides the exchange of regular garlic with its wild counterpart, our wild garlic hummus recipe follows the same basic way of making regular hummus.
To the main ingredients of cooked chickpeas and tahini (sesame paste), we just add the washed and chopped wild garlic, some lemon juice, salt, and olive oil. A little bit of cumin rounds off the taste nicely without being too present.
Wild garlic tips
Before using wild garlic, be sure that you wash it very thoroughly! This is especially important when you use the wild garlic raw. Growing low in the forests, it’s in reach of all kinds of small and big forest creatures. You should wash wild garlic even if you plan to cook it.
When blending wild garlic, like in this hummus recipe, it is very useful to chop it rather finely at first, to help your food processor along and to keep it from getting tangled up around the blades. We know from experience what a pain it is to repeatedly remove the stringy green bits of plant from the blender blades – just because we thought we could get away with blending the leaves whole!
Serving and storage
Here’s some yummy ways to enjoy this gloriously geen hummus:
- Serve it as a dip with some sticks of carrot and celery
- Spread it on some of our yummy homemade crackers
- Have it with a baked potato and some salad for a cosy meal
- You could even water it down to use as a pasta sauce
Leftover hummus can be stored in an airtight container in the fridge for 3-5 days.
Wild Garlic Hummus
- 1 small handful (60 g) wild garlic
- 1 can (240 g) chickpeas drained
- 3 tbsp (60 g) tahini
- 1 tbsp (15 ml) lemon juice ½ lemon
- ½ tsp salt
- ½ tsp cumin optional
- 2 tbsp (30 ml) water
- 2 tbsp (30 ml) olive oil
- Wash your wild garlic well and drain it.
- Chop the wild garlic finely.
- Add chickpeas, tahini, wild garlic, lemon juice, salt, cumin and water to a blender or food processor, but not the oil yet. Blend for 1-2 minutes until well combined.
- Add the oil and blend for another minute until smooth and creamy.
Have you ever picked wild garlic? How do you use it? What are your favourite things to forage in spring? Let us know in the comments!
Paul & Sophie