• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Spring Recipes
  • Recipe Index
  • Sweets
  • About
  • How To's

Where Is My Spoon

menu icon
go to homepage
  • Spring Recipes
  • Recipe Index
  • Sweets
  • About
  • How To's
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Spring Recipes
    • Recipe Index
    • Sweets
    • About
    • How To's
    • Facebook
    • Pinterest
    • Twitter
  • ร—
    Where Is My Spoon > Recipes > Dips and Sauces

    Wild Garlic Hummus

    Published by: Adina April 27, 2021 ยท Last modified: January 8, 2022 Leave a comment
    Jump to Recipe
    healthy spread with chickpeas and herbs.

    This easy wild garlic hummus recipe is a seasonal twist on a classic. It's creamy, garlicky, and super healthy.

    bowl with hummus sprinkled with nigella seeds.

    This wild garlic hummus is a spin on my beloved low-calorie hummus. I make a lot of hummus, but about 80% of the time is the low-fat one. Everything else is just a version of it, where I add some extra ingredients.

    Like todayโ€™s recipe: one bowl of the classic hummus enriched with a handful of freshly picked wild garlic. So good! You will be licking that bowl clean!

    Why wild garlic?

    Itโ€™s spring and the bearโ€™s garlic or ramsons are in season now. It is a short season, just a few weeks from April to June, depending on your region. For us is now or never! So, I pick and cook a lot of the plants nowadays. Have a look at this other amazing wild garlic spread, this pasta with pesto, or the simple wild garlic soup.

    And for more information on picking, cleaning and cooking with this wonderful plant safely, check our guide What to Do with Wild Garlic.

    Why make your own hummus?

    If you think that bought hummus is good, you should give homemade hummus a try. I like the bought spread as well (or at least a few choice brands), but not even the best of them can compare with the homemade version.

    • Healthier: Homemade is definitely healthier; it has less fat, fewer preservatives, and less weird stuff in it.
    • Tastier: It also tastes so much better. Itโ€™s less acidic; it has more flavor.
    • Versatile: You can change the flavor every time you make it; there are so many things you can add to it to make it different every time.
    • Quick: And it is so easy and quick to make as well. Just dump all the ingredients in the food processor and whizz until nice and creamy. Thatโ€™s it!
    • Try this Easy Hoummus with Turmeric or this Roasted Red Pepper Spread.
    healthy low-fat hummus with herbs.

    What do you need?

    • Wild garlic: a small bunch; the weight is not super important. If you have a large bunch the spread will taste more intensive, but a smaller one will do as well, that amazing garlicky flavor will still be there.
    • Chickpeas: I used canned ones for convenience. However, whenever I have the time, I cook a whole packet of chickpeas and freeze what I donโ€™t use immediately. Those frozen and defrosted chickpeas are perfect for this recipe as well. You will need one can of chickpeas, drained to 250 g/ 8.8 oz.
    • Tahini: Middle Eastern condiment made from sesame seeds. It can be bought in ethnic shops and nowadays in most supermarkets as well. However, I recommend an ethnic shop, the tahini is of the best quality and costs about half of what it would cost in health shops or supermarkets.
    • Spices: lots of them; there is no point in making a bland hummus. You will need cumin, coriander, and paprika. I normally use two kinds of paprika: sweet and smoked. The smoked one can be either sweet or hot, according to your taste.
    • Other ingredients: olive oil, freshly squeezed lemon juice, salt, nigella seeds (optional)

    Can I replace the ramson leaves?

    Of course, you will not have wild garlic hummus anymore, but if you can replace the leaves with other herbs, you will still have an amazing tasting spread. If replacing the leaves with other herbs, add two (or more) grated garlic cloves to the mixture, you will not want to miss the garlic.

    How to cook 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 really soft, it will take more than one hour, depending on the size and age of the chickpeas.
    • Drain again, but keep some of the cooking water for the spread recipe.
    • If youโ€™ve cooked more chickpeas than needed for the recipe (which I recommend to save time and energy), place the rest in freezer bags and freeze them. They will keep well for up to 12 months.

    How to make hummus with wild garlic?

    • Drain the chickpeas, but keep their water. If youโ€™ve cooked your own chickpeas and have some cooking water left, use that. If not, use some cold water from the tab to loosen the spread.
    • Roughly chop the leaves.
    • Place the chickpeas and the chopped herbs in the food processor.
    • Add 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, just stop when you think the consistency is right, it should be like that of mashed potatoes.
    • Adjust the taste with more lemon juice or salt. Transfer to a bowl, and sprinkle with nigella seeds. Drizzle with a little wild garlic oil if you have it.
    overhead view of a bowl with chickpeas spread and herbs.

    How to store?

    The chickpea spread keeps well in the fridge in an airtight container for up to 4-5 days.

    How to serve?

    • As a dip for raw vegetables like peppers, carrots, radishes, kohlrabi, celery, and so on.
    • Spread it on any type of bread. I love it on my 5-minute whole wheat or spelt bread, on crispbread, with crackers. Spread on sandwiches or wraps.
    • Use it to make a super healthy bowl, adding cooked or raw vegetables, salmon or chicken, poached or fried eggs, and so on.
    • Make a pasta sauce by mixing it with a little water or nut milk to make it thinner.
    hummus with wild garlic, chickpeas and spices.

    More amazing spreads

    • overhead shot of a jar with pumpkin seed butter
      Homemade Pumpkin Seed Butter (or Pepita Butter)
    • fava bean dip drizzled with olive oil and sprinkled with parsley and chili flakes in a bowl.
      Fava Bean Dip
    • persian eggplant dip sprinkled with parsley and purple edible flowers.
      Persian Eggplant Dip
    • spicy avocado spread for bread sprinkled with sunflower seeds and spices in a bowl.
      Spicy Avocado Spread for Bread

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    hummus with wild garlic, chickpeas and spices.

    Wild Garlic Hummus

    Easy wild garlic hummus recipe, a seasonal twist on a classic recipe. Creamy, garlicky and super healthy hummus.
    5 from 2 votes
    Print Pin Share GrowSaved! Rate
    Course: Dips, Sauces and Dressings
    Cuisine: Mediterranean, Middle Eastern
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 10
    Calories: 69kcal
    Author: Adina
    Prevent your screen from going dark

    Ingredients 

    • 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
    • ยฝ to 1 teaspoon fine sea salt to taste
    • 1 teaspoon cumin
    • ยฝ teaspoon ground coriander
    • 1 teaspoon sweet paprika
    • 1 teaspoon smoked paprika
    • nigella seeds optional

    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

    1. 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.
    2. 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.
    3. 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.
    4. About 15-30 g/0.5-1 oz wild garlic leaves.

    Nutrition

    Serving: 35g/ 1 heaped tablespoon | Calories: 69kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 227mg | Fiber: 3g | Sugar: 1g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

    More Versatile Dip, Sauce and Dressing Recipes

    • frankfurter green sauce served with boiled potatoes and boiled egg halves.
      Frankfurter Green Sauce
    • smashed peas on toast, one topped with an poached egg.
      Smashed Peas on Toast
    • syrian muhammara dip topped with herbs in a small blue bowl.
      Syrian Muhammara Recipe
    • whipped ricotta drizzled with honey and thyme leaves.
      5-Minute Whipped Ricotta

    Sharing is caring!

    48 shares
    • Share
    • Yummly
    • Reddit
    • X

    web banner representing all the websites logos that featured our food blog.

    Reader Interactions

    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

    More about me โ†’

    Potluck Recipes

    • bowl with potato salad with dill pickles sprinkled with chives.
      Potato Salad with Dill Pickles
    • napa cabage ramen salad in a gray bowl with sunflower seeds around it.
      Napa Cabbage Ramen Salad
    • feta and spinach triangles close up on a plate.
      Feta and Spinach Triangles
    • cherry loaf cake sliced on a vintage cloth with a knife and fresh fruit around it.
      Fresh Cherry Loaf Cake

    Popular Recipes

    • air fryer frozen chicken breast after cooking, one whole and one sliced piece.
      Frozen Chicken Breast in the Air Fryer
    • juicy, golden brown brats cooked on the stove in a skillet.
      How to Cook Brats on the Stove
    • lifting one piece of baked chicken breast with a spoon.
      How to Bake Frozen Chicken Breast
    • stapled sliced pork belly slices sprinkled with parsley, pool of fat in the back.
      How to Cook Pork Belly Strips

    Footer

    โ†‘ back to top

    Info

    • Privacy Policy
    • Accessibility Statement

    Contact

    If you have any questions or want to work with me, please email me @ contact@whereismyspoon.co

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright ยฉ 2025 - Where Is My Spoon. All rights reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.