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–+ servings
wild garlic hummus in a bowl.
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5 from 2 votes

Wild Garlic Hummus

Easy wild garlic hummus recipe, a seasonal twist on a classic recipe. Creamy, garlicky and super healthy hummus.
Prep Time10 minutes
Total Time10 minutes
Course: Dips, Sauces and Dressings
Cuisine: Mediterranean, Middle Eastern
Servings: 10 servings
Calories: 69kcal
Author: Adina

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
US - EU

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

  1. 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.
  2. 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.
  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. Wild garlic: You will need 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