Easy Wild Garlic Hummus Recipe
Easy Wild Garlic Hummus is a really versatile recipe using chickpeas and wild garlic to make a flavour-packed dip or spread in your food processor. Hummus always contains garlic so wild garlic is an easy substitution.
I do love a recipe that is as simple and delicious as this one. Everything goes into the food processor and is whizzed into a wonderful dip or spread.
What is hummus?
Hummus is a Middle Eastern dip or spread made with chickpeas (garbanzo beans), tahini (sesame seed paste), olive oil, lemon and garlic. It’s easy to make using a food processor to blend the ingredients together.
You can also make other variations on hummus like my Roasted Carrot Hummus or Roast Pumpkin Hummus.
What are chickpeas?
Chickpeas are a pea or bean which is high in fibre an protein. They are also known as garbanzo, gram and Egyptian pea.
- For best texture buy the chickpeas dried and soak overnight, then cook until just tender.
- For maximum convenience buy ready to use in a can.
What is Wild Garlic?
Wild Garlic is also known as Ransoms and is a leafy plant which appears in spring. You can eat the young leaves and the flowers which both have a pungent smell of garlic but are mild in flavour.
It’s best to pick the leaves when they are young before the flowers start to bloom. Later in the season, the wild garlic leaves become tough.
Where does Wild Garlic grow?
It grows on the woodland floor often close to water. Always pick wild garlic far from the roadside and traffic pollution. Get more information about foraging for wild garlic on the Countryfile website
Please be very careful what you pick and where you pick it from, getting someone to show you which plants are safe is the best way to learn.
Sometimes I forget just how fortunate I am to live in the country. When Spring comes I am reminded of the joys of country living when everything starts to grow again.
Close to where I live there are some woods with a burn (stream) running through them and this is my favourite place to walk. The Wild Garlic (Ransoms) grows all along the banks of the burn and into the woodland. It even spills out onto the roadsides.
How do I prepare Wild Garlic?
Wash the Wild Garlic carefully then you can use it just as you would other herbs. Or store it wrapped in damp kitchen paper and a plastic bag in the salad drawer of the fridge. It will keep for 2 or 3 days stored like this without any ill effect.
Can I freeze Wild Garlic?
You can chop it finely and put in ice cube trays then cover with olive oil. Drop these cubes into soups and stews to add a little wild garlic flavour. You can also make Wild Garlic Butter and freeze that ready to add to all kinds of dishes and to make Garlic Bread with Wild Garlic.
What is Tahini?
Tahini is made by grinding sesame seeds to a fine paste and is used in middle-eastern recipes. This is a similar method to that used for making peanut butter. Sometimes the oil in tahini floats to the top of the jar, so make sure you stir it thoroughly before using.
How long can I keep hummus in the fridge?
You can keep hummus in an airtight container in the fridge for 3-5 days depending on the rating for your fridge.
Can I freeze Easy Wild Garlic Hummus?
Yes, this hummus freezes really well. Divide your hummus into individual containers label and freeze. Thaw the hummus overnight in the fridge and give it a stir, then it’s ready to serve
How to make Easy Wild Garlic Hummus
Follow the simple steps to make this delicous and versatile dip.
What ingredients do I need to make Easy Wild Garlic Hummus?
- Cooked Chickpeas (garbanzo beans)
- Wild Garlic Leaves
- Tahini
- Olive Oil
- Fresh lemon juice
- Salt
Put the ingredients in the Food Processor bowl
- Drain the chickpeas and KEEP the liquid from the can, or if you have soaked and cooked your chickpeas keep some of the cooking liquid.
- Roughly tear up the Wild Garlic leaves and add them to the bowl.
- Squeeze the lemon and add the juice.
- Finally add the oil, tahini and salt.
Process the ingredients
- Pulse the food processor to break up the chickpeas and wild garlic leaves.
- Run the processor on a medium speed and start to add the chickpea liquid, DON’T add it all otherwise the hummus may be too thin.
- Stop to push down any chickpeas that don’t get processed.
- Process the hummus until it is smooth and the thickness that you want it to be. If you don’t have enough chickpea water, you can use tap water.
Taste the hummus and adjust the seasoning to suit your taste, add a little more salt, lemon, or wild garlic, and process again. Your Easy Wild Garlic Hummus is now ready to serve.
How do I serve Easy Wild Garlic Hummus?
- Spoon the Wild Garlic Hummus into a bowl, make a swirl on top of the hummus with a spoon, and drizzle with olive oil. Garnish with finely chopped wild garlic leaves and slivers of lemon zest.
- Serve as a dip with toasted flatbread , Air Fryer Corn Tortilla Chips and raw vegetables like carrot batons and red pepper strips.
- Make a thicker hummus and use it as a spread on a sandwich with salad.
- Wild Garlic Hummus is ideal as an appetiser or canape on a crisp cracker or a chunky piece of cucumber.
- Thin down your hummus with more lemon, olive oil and chickpea water and use as a dressing for salad or roasted spiced vegetables.
More Wild Garlic Recipes from Farmersgirl Kitchen
Wild garlic has a short season so forage responsibly but make sure you gather enough to make more than one recipe.
More Wild Garlic Recipes
- Wild Garlic Chimichurri – Lost in Food
- Wild Garlic Butter – Something Sweet, Something Savoury
- Cornish Asparagus Risotto with Peas and Wild Garlic Pesto – Tin & Thyme
Stay in touch with everything that’s going on at Farmersgirl Kitchen.
Easy Wild Garlic Hummus
Equipment
- Food Processor
- measuring jug
- Measuring spoons
- Lemon squeezer
Ingredients
- 250 grams (1.5 cups) cooked chickpeas
- 3 tablespoons (3 tablespoons) tahini
- 1 (1) lemon juiced
- 50 grams (0.3 cups) wild garlic roughly torn
- 60 millilitres (0.25 cups) olive oil
- 1/2 teaspoon salt
Instructions
- Put all the ingredients into your food processor and process until you have a smooth textured paste.
- Add chickpea cooking liquid (or liquid from the can) or water until you have the thickness and texture you prefer.
Notes
Nutrition
This recipe was first published April 13, 2015
I’m linking this recipe to Cook Blog Share the recipe link up for food bloggers this week hosted at Melissa Traub – Plant Based Nutrition.
Lovely, I made soooooo much pesto with my Wild Garlic, wish I'd thought to make Hummous with it though! Bet it's gorgeous?..
It is very good and I love the look with the little flecks of green.
Lovely post- just got some wild garlic so looking forward to try the hummus!
Thank you. Enjoy!
I have a wild garlic craze at the moment too! I was thinking of making some hummus next with it so will use your recipe, thanks.
It's so addictive, isn't it? Glad you liked the recipe.
All I can say is YUM! Well, not all I can say. 🙂 We too are fortunate to live near wild garlic (and other foragey things) and at this time of year I can't get enough of recipes featuring this deeply lovely plant. Thanks for sharing this with us. 🙂
Aw thanks Kelllie. If you look carefully at the picture with the food processor you will see the jug of jellified chickpea cooking water that I mentioned on your mousse post.
I have yet to see any wild garlic, would love to be able to pick it. Love your hummus
Shame Alison, keep looking!
OMG OMG I am SO making wild garlic humous and wild garlic pesto when I go home next weekend! It is SUCH a huge bonus living in the countryside, I have my secret stash that I go visit in April and I cannot wait… your humous looks superb!
Thank you and get foraging Dom, we have to make the best of our country larder!
Thank you and get foraging Dom, we have to make the best of our country larder!
Ooh I'm planning on going foraging this week. I also bought an incredible wild garlic sea salt – huge flakes of salt with wild garlic strewn through from a brand called Falksalt in a local deli yesterday and it's amazing. Your recipes have seriously made me drool tonight.
Thank you, the salt sounds really interesting.
You can't go wrong with a bit of garlic in your life – pinning this one. Love your photographs. 🙂
Thank you Sarah, I agree about the garlic!
I just saw this recipe on twitter and had to come over to your blog to see the recipe, I have pinned it for later as I will definitely make this with my kids, it looks amazing – thank you for sharing 🙂
That's lovely to hear, I hope you enjoy it.
THANKS for your wonderful entry into Cooking with Herbs Janice and may I say what a FABULOUS post this is too – I LOVE the photos and the recipe too of course! Karen
You are welcome Karen, I get very excited by free food!
OH YES this looks gorgeous!
Thank you.
Oh yum both the hummus and pesto sound great Janice. I haven't been lucky enough to find a path of wild garlic yet. Maybe I just don't know what I am looking for.
Thanks Jac. it's easier to identify once the flowers come out as they are very onion like flowers and you can smell the garlic as you walk past. Then you just have to remember where they are for the next year as the leaves are better when they are young before it flowers. Woods and boggy wetlands seem to suit it best.
Wild garlic hummus sounds fantastic! I've just been making plans to go on the hunt for some wild garlic this weekend actually and now I've spotted this – looks like I have no excuse but to try it 😉
Oh a plethora of lovely wild garlic recipes! There is nothing like free food! I love the hummus and of course you can freeze it – I have no idea why I don't do this! Thanks for linking up to Simple and in Season.
Love the green tinge the wild garlic gives to the hummus. What a lovely idea and one I will have to try. I haven’t found any yet but I’ve just picked a whole heap of onion weed.
I’m sure the onion weed woukd work just the sam, give it a go!
I am a big fan of wild garlic, but never tried it in hummus. Thanks for the recipe and the reminder that spring is coming.
It’s really nice in hummus, it’s great that you are also a fan and roll on Spring, can’t come soon enough!
This looks very good. I have seen wild garlic at farmers’ markets and didn’t know what to do with it! Thanks for being part of #cookblogshare!
Oh do try it,Melissa. Wild garlic has a lovely subtle flavour and can be added to any recipe where you would use garlic. .
What a gorgeous idea – I LOVE wild garlic and have only recently found somewhere near to home to pick some…. this is going to be top of the list next time I get hold of some!
That’s great that you have found a place where wild garlic grows. It’s an annual treat for me to pick it and make this recipe.
Delicious! What a great way to use wild garlic!
This is a great recipe as I love the combination of a classic hummus with the addition of spring fresh wild garlic.
Thanks, Lesley. It’s so tasty.
Such a fantastic idea and so delicious! I love eating it with flatbreads and vegetables for the perfect lunch. Thank you!
Thank you, yes it’s very tasty with flatbreads.
Sounds absolutely delicious, I just wish I could get hold of some wild garlic!
Thanks, I hope you manage to find some wild garlic.
What a great flavour for hummus! We went for a walk in the countryside near our house yesterday, and you could smell the wild garlic everywhere! Spring is definitely in the air 😀
Thanks, it is a great flavour. You should definitely seek out that wild garlic.
Hi Janice, first time I’ve come across your blog, lovely! I’m really confused though, i live in South Africa, & I just bought a pot of Wild garlic from a garden centre, but it looks nothing like yours! It has long thin leaves, like huge Chives, apparently has Pink flowers & is evergreen! It just doesn’t sound the same! I got to your page searching for recipes for it, but now I’m a bit worried! I don’t think it is Garlic chives, as i have those, & they are much finer. Hope you can help me!
Hi Lez, thanks for your kind comments. I did a quick Google search and it appears that wild garlic is different in SA. But from what I can see you should still be able to use the leaves in cooking. Here’s the link to the website I consulted http://pza.sanbi.org/tulbaghia-violacea. Good luck!