Wild Garlic Hummus

Name: Wild Garlic Hummus
Prep time: 10 min
Total time: 10 min
Yield: 10 serving
Ingredients: 250 g/ 8.8 oz cooked chickpeas; some chickpea cooking water; small bunch of wild garlic; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 heaped tablespoon tahini; ½ to 1 teaspoon fine sea salt; 1 teaspoon cumin; ½ teaspoon ground coriander; 1 teaspoon sweet paprika; 1 teaspoon smoked paprika; nigella seeds

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
10
Calories
69 kcal
Course
Condiments
Cuisine
Mediterranean, Middle Eastern

Wild Garlic Hummus

Freya Patterson

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Easy wild garlic hummus recipe, a seasonal twist on a classic recipe. Creamy, garlicky and super healthy hummus.

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Ingredients

Servings

250 g/ 8.8 oz cooked chickpeas the same amount of canned chickpeas (Note 2,3)
some chickpea cooking water or water from the can
small bunch of wild garlic Note 4
1 tablespoon olive oil
1 tablespoon lemon juice
1 heaped tablespoon tahini
½ to 1 teaspoon fine sea salt to taste
1 teaspoon cumin
½ teaspoon ground coriander
1 teaspoon sweet paprika
1 teaspoon smoked paprika
nigella seeds optional

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Instructions

Drain the chickpeas but keep about 1 cup of cooking water or the water from the can. If you cook dry ones, weigh 250 g/ 8.8 oz of the cooked chickpeas and keep about 1 cup of the cooking water.
Place the drained chickpeas in the food processor. Add the chopped wild garlic leaves, olive oil, lemon juice, tahini, salt, cumin, coriander, and paprika and process until smooth, scraping the walls of the food processor a few times in between.
Add some cooking water (or water from the chickpea can) little by little to obtain the desired consistency. You don't have to add it all, stop when you have the right consistency.
Adjust the taste with more lemon juice and salt. Transfer to a bowl, and sprinkle with nigella seeds.

Notes

The recipe makes 350 g/ 12.4 oz hummus, so one portion would be 35 g/ 1.2 oz. That is one slightly heaped tablespoon of hummus.
To obtain 250 g/ 8.8 oz cooked chickpeas, you will have to cook about 125 g/ 4.4 oz dry chickpeas, but I totally recommend cooking more and freezing the rest.
To cook dry chickpeas, soak them in plenty of water for 12-24 hours. Drain, cover with plenty of water again, add 1 teaspoon bicarbonate of soda, bring to a boil, and cook, covered, until the chickpeas are soft, it will take more than one hour, depending on the size and age of the chickpeas.
About 15-30 g/0.5-1 oz wild garlic leaves.

Nutrition Information

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Serving 35g/ 1 heaped tablespoon Calories 69kcal (3%) Carbohydrates 8g (3%) Protein 3g (6%) Fat 3g (5%) Polyunsaturated Fat 2g Sodium 227mg (9%) Fiber 3g (12%) Sugar 1g (2%)