Wild Garlic Hummus (df, gf, vegan)

vegan wild garlic hummus in a glass jar on a table. recipe by kirstie anne wellbeing

Wild garlic is a delicious Spring treat! Fab made in to pesto, or chucked in a soup, it also is excellent in hummus! This is a super easy recipe, best made in a food processor, however we only have a blender and manage with that, it’s just a bit of a pain in the arse!

This recipe is made without tahini – I find it tricky to get hold of in the shops and it works out expensive when I buy it specifically for one recipe and then forget about it in the back of the fridge! If you have some tahini in then by all means pop some in, but it’s tasty without it. You could also use a splash of sesame oil if you have any.

This recipe is vegan and gluten free and the awesome thing about making your own hummus is that it’s also plastic-free! This wild garlic hummus should last 3-5 days in the fridge as the lemon juice acts as a preservative, but you can also freeze it.

Some tips to remember when harvesting wild garlic – only pick it if you’re sure you know what it is! Only pick the leaves, not the bulb, or you’ll kill the plant and I personally try to only take one leaf from each plant.

Wild Garlic Hummus (dairy free, gluten free, vegan, soy free)

Ingredients:

A couple of handfuls of wild garlic leaves, washed and roughly chopped.
1 tin of chickpeas (drained and rinsed)
1 tbsp lemon juice
2 tbsp oil (I used cold-pressed rapeseed, but you could use olive oil)
2 tbsp water
1 tsp cumin
pinch of salt
optional black pepper and/or chilli flakes to top.

Method:

Pop your rinsed chickpeas, lemon juice, oil, water, salt and cumin in the food processor/blender first and partially blend before adding in the wild garlic.
Blend until smoothish (whatever consistency you usually like your hummus and whatever your food processor/blender manages!) If it’s getting a bit stuck then add another splash of oil or water.
Once finished transfer to a jar or ramekin and you can sprinkle on some chilli flakes if you wish.