Wild garlic spread made with sunflower seeds and lemon juice. A simple vegan recipe, perfect for bread, dips, or light meals.
Wild garlic spread is one of the easiest things I make every spring. As soon as wild garlic is in season here in Germany, I prepare a batch to keep in the fridge for a few days.
This simple vegan spread is made with sunflower seeds and lemon juice. It's quick to make and works well on bread, as a dip, or as a light meal with vegetables.
You can also make a batch of Wild Garlic Pesto or this incredible Wild Garlic Butter.
Ingredients: 5 + salt | Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 1 small bowl | Difficulty: Easy
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Foraging wild garlic
I usually go foraging once or twice every spring and come home with more wild garlic than I can use right away. After washing and drying it, I spend a day or two cooking and preserving it in different ways.
If you are new to foraging, make sure you know how to identify the plant correctly and avoid confusing it with similar, poisonous ones. You can read more about that in my What to Do with Wild Garlic guide.
What does wild garlic taste like?
Wild garlic has a strong aroma but a milder taste than regular garlic. The flavor is fresh and slightly garlicky without being too sharp.
How to serve the spread?
Use the spread in simple ways:
- Spread it on Spelt Bread, crackers, or Crispbread.
- Top with cheese, sliced eggs, or tomatoes.
- Use it as a dip for vegetables.
- Fill pita bread or wraps with vegetables or falafel.
- Stir a little into pasta with some cooking water to loosen it.
How to store
Keep the spread in an airtight container in the refrigerator. It will stay fresh for a few days.
Wild Garlic Spread
Ingredients
- 1 bunch wild garlic 1.7 oz/ 50 g
- ¾ cup sunflower seeds Note 1
- â…“ cup plant-based milk Note 2
- 3 tablespoons sunflower oil
- 1 tablespoon lemon juice or more to taste
- 1 teaspoon fine sea salt
Instructions
- Prepare wild garlic: Wash and dry the wild garlic leaves very thoroughly; they should be really dry. Remove the stems.1 bunch wild garlic
- Grind: Place the sunflower seeds in the food processor and process them very finely to obtain a powder. Please don't exaggerate, though; you do not want the seeds to release their oils and turn to butter.¾ cup sunflower seeds
- Blend: Add the nut milk, oil, lemon juice, salt, and finely chopped wild garlic and process until you obtain a paste. Scrape the walls of the food processor a few times in between.â…“ cup plant-based milk + 3 tablespoons sunflower oil + 1 tablespoon lemon juice + 1 teaspoon fine sea salt
- Adjust the taste with more lemon juice and salt if necessary.
- Store, covered, in a jar or bowl. It will keep for at least 1 week in the refrigerator, or it can be frozen.
Notes
- Seeds: Pine nuts are a delightful substitute for sunflower seeds.
- Milk: I use oat milk or almond milk most of the time.
Evi @ greenevi says
Wow, Adina, this spread looks awesome! Plus it's vegan, healthy and vibrant green, so cool! I haven't had wild garlic this year yet, can't wait to get some and try this recipe 🙂
Lisa | Chocolate Meets Strawberry says
Picking wild garlic in the woods sounds like a magical experience, Adina!! It sounds like you have made so many delicious things with your pickings. This spread looks delicious, and so very healthy too 🙂 It's a shame you can't get wild garlic here in Australia, but at least I can admire from afar thanks to your photos!!
Kathryn @ Family Food on the Table says
Oh how I wish I had some wild garlic! This looks so amazing! I would definitely be putting this spread on everything - crackers, sandwiches, burgers, all of it!
Anca says
It looks amazing. I would like to pick wild garlic, but I'm not sure I would be able to identify it correctly.
ps. I've sent you an email. I'm not sure you received it. x
Adina says
Multumesc, Anca. Am primit email-ul, tocmai ti-am scris inapoi. 🙂 It's tricky with picking the wild garlic, I think it best to do it with somebody who really knows it well the first time you do it. After that, you will be able to recognize it yourself easily.
Angie@Angie's Recipes says
Can I please have that pita sandwich? I wish I knew where to pick up wild garlic...love the stuff!
Kate @ Framed Cooks says
This looks just plain springtime beautiful, and I can only imagine the amazing flavor - definitely going to have to make it to have the full experience!
Marvellina @ What To Cook Today says
Wow..I wish I can go garlic picking !! Gorgeous spread you've created with them !!!
Denise Browning says
Love the vivid color... as well as how easy is to put this together for a party or sports game.