
I love a good hummus!! It’s simple to make your own hummus, and this easy wild garlic hummus recipe is one of our favorites because it’s just so quick to whip up and has lots of extra flavors! It uses fresh wild garlic leaves in place of garlic cloves and has a mild garlic flavour, so if it’s your first time using wild garlic in a recipe, this is as simple as it gets!

The main ingredients of a good hummus ( a traditional Middle Eastern dip) are chickpeas, garlic, lemon, tahini, and cummin. I have omitted the cummin for this recipe.
Tahini is a smooth sesame seed paste and a key ingredient in most hummus recipes. You can make your own sesame paste using a high-quality food processor and sesame seeds or buy it in most grocery stores. I prefer the flavor of toasted sesame tahini, which is a little harder to find, but it adds a wonderful deep flavour.

Ingredients
1 Can of chickpeas – or 1.5 cups of garbanzo beans as they are often called in the United States and Spain. If you have cooked your own chickpeas, you may need to add a little extra water to the recipe.
1 large bunch wild garlic leaves—wild garlic bulbs and flowers are also edible, and you can include these if you have them.
Lemon juice from half a lemon—I think lemon complements the wild garlic in this recipe. You can add a little less if you prefer.
1 tbsp Tahini
a few tablespoons of water
1/4 tsp sea salt
3 tbsp olive oil – a little olive oil adds a fruity flavour and helps to make a creamy consistency
Method
1. Rinse the chickpeas in running water and set aside to drain.
2. Roughly chop the wild garlic ( depending on your food processor, this step may not be necessary)
3. Juice the lemon, being careful to remove any pips.
4. Add all of the ingredients to a food processor and blend until smooth. I like my hummus a little chunky. If you prefer a smooth hummus then you can add a little water 2 teaspoons at a time until you achieve a creamy texture.

Serving Tips
Serve in a small bowl with a drizzle of olive oil, sea salt flakes, red pepper flakes, or sesame seeds. Hummus tastes great with veggie sticks, crackers, and salty nachos!



Storage
Store in the refrigerator in an airtight container for 3-5 days
Easy Peasy wild Garlic Hummus Recipe

This easy wild garlic hummus recipe is one of our favorites because it’s so easy to whip up! It uses fresh wild garlic leaves in place of garlic cloves and has a mild garlic flavor, so if this is your first time using wild garlic in a recipe, this is as simple as it gets!
Ingredients
- 1 Can of chickpeas – or 1.5 cups of garbanzo beans as they are often called in the United States and Spain. If you have cooked your own chickpeas, you may need to add a little extra water to the recipe.
- 1 large bunch wild garlic leaves— rinsed and patted dry. Wild garlic bulbs and flowers are also edible, and you can include these if you have them.
- Lemon juice from half a lemon—I think lemon complements the wild garlic in this recipe. You can add a little less if you prefer.
- 1 tbsp Tahini
- 1/4 tsp sea salt
- 3 tbsp olive oil – a little olive oil adds a fruity flavour and helps to make a creamy consistency
- A few tablespoons of water.
Instructions
1. Rinse the chickpeas in running water adn set aside to drain.
2. Roughly chop the wild garlic ( depending on your food processor, this step may not be necessary)
3. Juice the lemon, being careful to remove any pips.
4. Add all of the ingredients to a food processor and blend until smooth. I like my hummus a little chunky. If you prefer a smooth hummus then you can add a little water 2 teaspoons at a time until you achieve a creamy texture.
Notes
Serve in a. small bowl with a drizzle of olive oil, sea salt flakes, chili flakes or sesame seeds. Hummus tastes great with veggie sticks, crackers, and salty nachos!
Store in the refrigerator in an airtight container for 3-5 days
Wild garlic season is a short season; Looking for more Wild garlic recipes?
Leave a Reply