Wild Garlic Hummus

Wild Garlic Hummus

Wild garlic! My oh my! It’s another delicacy I’ve discovered so far this year (next to blood oranges) and what discovery it was! Beautiful, green, almost baby spinach like and quite delicate too but don’t let the appearance fool you as this baby packs a punch! If you are a garlic person like myself than you will most certainly love it. I’ve done some research and settled on couple of recipes which are simply perfect for wild garlic, one of which I’m sharing with you today. It is a variation on one of my favourite ever dips – Wild Garlic Hummus.

 Wild Garlic Hummus

Super quick and easy (10 minutes prep is probably as quick as it gets) this hummus will not disappoint. Creamy, full of flavour from tahini and lemon and of course wild garlic kick. It’s oh so good! I would really encourage you to make your own hummus as it’s easy, cheap and there is no plastic packaging to throw out either. It is super versatile and freezer friendly so if it’s only you who likes hummus in the family you can freeze it in small portions and take it out as and when you want it!

Tips for freezing hummus

  • Freeze it in small portions in freezer proof containers with small amount of olive oil poured over to preserve moisture.
  • Make sure you don’t keep it in a freezer for too long (3-4 months max) as the longer you do the more likely it is going to affect its flavour and texture too. If you are hummus fiend, however, I’m sure it won’t last that long in there anyway. 🙂
  • The best way to defrost it (like anything else really) is in the fridge so take it out well in advance and give it time to thaw. Don’t you even think about popping it in the microwave!!!
  • Once defrosted, give it a good stir to mix in that olive oil you’ve poured on top before freezing and you are ready to go.

If you don’t happen to have wild garlic you can substitute it with couple of regular garlic cloves. That will produce lovely classic hummus which you can then pep up with some paprika or cumin  or leave it as is, classic and delicious!

If you can’t say no to garlic and are fan of dips, you might want to check out my delicious if oh so garlicky Perfect Greek Tzatziki which is simply divine with all sorts of grilled meats (now the BBQ weather is hopefully on its way) and fantastic as a dip for anything from sausage rolls, scotch eggs to crisps. Simply delicious!

Wild Garlic Hummus

5 from 3 votes
Wild Garlic Hummus
Wild Garlic Hummus
Prep Time
10 mins
Total Time
10 mins
 

One of the most popular dips in the world jazzed up with some gorgeous wild garlic. Perfect addition to any mezze platter, perfect with crudités, some toasted pitta bread or as a sandwich filling. Whatever you go for this hummus will most certainly wow you!

Course: Dip, Side Dish, Snack
Cuisine: Middle Eastern
Servings: 6 servings
Author: Jo Allison
Ingredients
  • 400 g tin of chickpeas drained and rinsed
  • 2 Tbsp Tahini paste (sesame seeds paste)
  • 3 Tbsp Extra Virgin Olive Oil
  • Juice of 1 lemon
  • 50 g wild garlic washed and dried
  • salt, pepper & some more olive oil for drizzling
Instructions
  1. Pop rinsed and drained chickpeas in the food processor together with tahini paste, olive oil, lemon juice and some seasoning and blitz until smooth.

  2. Add washed and dried wild garlic and blitz some more. Taste and adjust seasoning as necessary and serve with crudités, as part of mezze platter, with pitta bread or in a sandwich. Possibilities are endless. Enjoy! 

Recipe Notes
  • I don't mind a little bit of texture to my hummus but if you are after really silky smooth consistency then consider peeling the skin of your chickpeas. It might seem a bit laborious but you will get smoother texture so might be worth additional 10 min. 
  • I like to serve my hummus drizzled with some more olive oil. You might also want to rescue few chickpeas from blitzing and instead pop them on top of your hummus. Yum!

Have you tried my Wild Garlic Hummus? Leave a comment at the bottom of this post, I love reading them!

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Wild Garlic Hummus

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I’m linking my Wild Garlic Hummus with the following pages:

Cook Blog Share hosted by Monika at Everyday Healthy Recipes and Eb at Easy Peasy Foodie

Cook Once Eat Twice hosted by Corina at Searching for Spice

Brilliant Blog Posts hosted by Vicki at Honest Mum Blog

Recipe of the Week hosted by Emily at A Mummy Too

World-Food Linky hosted by Jess at Jess East and Travels

Hijacked By TwinsLink up your recipe of the weekBrilliant blog posts on HonestMum.com“jesseatsandtravels"

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14 Comments

  • Reply Patrick@looneyforfood.com

    I like a little bit of texture in my hummus as well. Can’t go wrong with any kind of garlic in my opinion!
    Patrick@looneyforfood.com recently posted…Healthy Travel Snacks for FlyingMy Profile

    April 29, 2018 at 2:23 pm
    • Reply joskitchenlarder

      You definitely can’t go wrong with any type of garlic 🙂 and hummus carries its flavour beautifully!

      April 29, 2018 at 3:02 pm
  • Reply Monika Dabrowski

    Great idea to add wild garlic to hummus! I am sure it’s delicious! Thanks for bringing it to #CookBlogShare!

    April 30, 2018 at 6:49 am
    • Reply joskitchenlarder

      Thanks Monika! 🙂 I think wild garlic and hummus were made for each other lol. It really is a delicious combo. 🙂

      April 30, 2018 at 9:32 am
  • Reply Angela / Only Crumbs Remain

    What a great idea to use wild garlic in your hummus Jo. Hubby & I sometimes come across wild garlic on our walks at this time of year (it just depends where we go tbh), and we can smell the garlic aroma at quite a distance! To be honest we’ve never picked any but now I’m very (read that as VERY) tempted to pick some on our next walk. Thanks for the inspiration Jo,
    Angela x
    Angela / Only Crumbs Remain recently posted…Lemon & Elderflower CupcakesMy Profile

    April 30, 2018 at 8:44 am
    • Reply joskitchenlarder

      Thank you Angela! I have been intrigued by wild garlic and wanted to try it for ages but unfortunately couldn’t get my hands of any locally. I was so chuffed when it became available through my veg box delivery. Now there is no stopping me lol. Definitely pick some on your next walk, I’m sure you will love it! 🙂 x

      April 30, 2018 at 9:31 am
  • Reply Kat (The Baking Explorer)

    Your hummus looks stunning and so full of flavour!
    Kat (The Baking Explorer) recently posted…Salted Caramel Cheesecake (No Bake)My Profile

    April 30, 2018 at 8:28 pm
  • Reply Corina Blum

    This hummus looks delicious! I love to make my own hummus with all sorts of variations, usually adding different herbs and spices, but I would so much like to get my hands on some wild garlic so I can try this version! Thanks for sharing with #CookOnceEatTwice x

    May 3, 2018 at 5:40 am
    • Reply joskitchenlarder

      Thanks Corina! I have only recently started making my own hummus and haven’t looked back. It’s so quick and easy there is no excuse really. Wild garlic is fantastic here as flavour is amazing plus it gives it a nice colour too. Fingers crossed you manage to get some soon! X

      May 3, 2018 at 2:05 pm
  • Reply Jessica

    I love hummus and I love garlic, so this is the perfect combo for me! Thanks for sharing to my World Food Linky 🙂 x
    Jessica recently posted…Roasted Banana Gelato with Cuisinart Gelato and Ice Cream MakerMy Profile

    May 7, 2018 at 1:54 pm
    • Reply joskitchenlarder

      Thanks Jess! 😊 It’s such a fantastic dip, isn’t it? Middle Eastern dip with British seasonal twist 🙂 x

      May 8, 2018 at 10:23 am
  • Reply Michelle Frank | Flipped-Out Food

    I haven’t yet tried wild garlic, but this post—combined with the spectacle of the vibrant piles on the farmers’ market produce stands—has convinced me to give it a go. I’ve been really into hummus lately, although my first attempt at making it (starting from dried chickpeas, what a PAIN! ARRRGH!) very nearly discouraged me from doing it again. I am now convinced that starting with the tinned chickpeas is JUST FINE, and will be sublime in comparison to the sickly hummus at the grocery. Yours is such a lovely color, too!

    May 16, 2018 at 2:55 pm
    • Reply joskitchenlarder

      Thanks Michelle! 🙂 Hats off to you for using dried chickpeas! I was tempted for all of 5 seconds to perhaps use dried chickpeas and make my hummus like 100% from scratch but then I thought life is too short lol. Tinned chickpeas are there for a reason and hummus turned out delicious! Definitely try wild garlic if you can get it at your farmer’s market, it is a delight! x

      May 17, 2018 at 11:35 am

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