Wild garlic hummus made with chickpeas, tahini, and fresh wild garlic. A simple spring dip, perfect for bread, vegetables, or wraps.
Wild garlic hummus is a simple way to use fresh wild garlic in spring. It's quick to make and adds a fresh, slightly garlicky flavor to a classic hummus. This recipe is a spin on my beloved Low-Calorie Hummus.
I like making it as a light spread or dip when wild garlic is in season here in Germany.
If you want more ideas for using it, have a look at my guide on What to Do with Wild Garlic. You can also try Wild Garlic Spread or Wild Garlic Pesto.
Ingredients: 6 | Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 12 slices | Difficulty: Easy
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Recipe ingredients
Chickpeas and tahini - the classic hummus ingredients.
Wild garlic: A small handful, washed very thoroughly and roughly chopped.
Other ingredients: Lemon, garlic, olive oil, and lots of spices.
See the recipe card for exact amounts.
How to make wild garlic hummus
Place all ingredients in a food processor.
Blend until smooth, scraping down the sides as needed.
Adjust the taste with more lemon juice, salt, or oil. Drizzle with a little Wild Garlic Oil if you have it.
How to store?
The wild garlic hummus keeps well in the fridge in an airtight container for up to 4-5 days.
How to serve?
Serve as a dip or spread:
- with bread like Spelt Bread, flatbread, or Crispbread.
- with raw vegetables
- in wraps or sandwiches
- as part of a simple lunch plate
Wild Garlic Hummus
Equipment
- Food processor
Ingredients
- 9 oz cooked chickpeas the same amount of canned chickpeas, Notes 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
Instructions
- Chickpeas: Drain the chickpeas, but keep about 1 cup of cooking water or the water from the can. If you cook dry ones, weigh 9 oz/ 250 g of the cooked chickpeas and keep about 1 cup of the cooking water.9 oz cooked chickpeas + some chickpea cooking water
- Process chickpeas: 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.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
- 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. nigella seeds
Notes
- The recipe makes 12.5 oz/ 350 g hummus, so one portion would be 1.2 oz/ 35 g. That is one slightly heaped tablespoon of hummus.
- To obtain 9 oz/ 250 g cooked chickpeas, you will have to cook about 4.5 oz/ 125 g 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.
- Wild garlic: You will need about 15-30 g/0.5-1 oz wild garlic leaves.
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