Ingredients
For the hummus
- Chickpeas |1 × large jar| drained and rinsed
- Wild garlic leaves |Large handful|
- Tahini |3 tbsp|
- Lemon |Juice of 1|
- Extra virgin olive oil |3 tbsp| plus more to serve
- Ice cold water or ice cubes |2-3 tbsp|
- Salt | | to taste
To serve
- Wild garlic flowers | |
- Extra virgin olive oil | |
- Smoked paprika or sumac |Pinch|
Suggested dippers
- Toasted flatbread or warm pitta | |
- Radishes | |
- Cucumber spears | |
- Celery sticks | |
- Carrots | |
- Crackers | |
Ingredients
For the salad
Method
Blanch the wild garlic
- Bring a small pan of water to the boil
- Drop the wild garlic leaves in for 30 seconds until just wilted and vivid green
- Transfer immediately to a bowl of ice cold water to stop the cooking
- Drain and squeeze out as much moisture as possible in a clean tea towel
Blitz the hummus
- Add the chickpeas, blanched and drained wild garlic, tahini, lemon juice and olive oil to a food processor or blender
- Blitz for 2-3 minutes until very smooth
- With the motor running add the ice cold water or ice a little at a time until the hummus is light, creamy and completely smooth
- Taste and season with salt and more lemon if needed
Serve
- Spread onto a plate
- Drizzle with extra virgin olive oil
- Scatter over wild garlic flowers and a pinch of smoked paprika or sumac
- Surround with your choice of dippers and serve
Method
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wild-garlic-hummus