Wild Garlic Hummus
Easy wild garlic hummus recipe, a seasonal twist on a classic recipe. Creamy, garlicky and super healthy hummus.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g/ 8.8 oz cooked chickpeas (the same amount of canned chickpeas (Note 2,3))
- some chickpea cooking water (or water from the can)
- small bunch of wild garlic (Note 4)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 heaped tablespoon tahini
- 1/2 to 1 teaspoon fine sea salt (to taste)
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- nigella seeds (optional)
Instructions
- 1
Drain the chickpeas but keep about 1 cup of cooking water or the water from the can. If you cook dry ones, weigh 250 g/ 8.8 oz of the cooked chickpeas and keep about 1 cup of the cooking water.
- 2
Place the drained chickpeas in the food processor. Add the chopped wild garlic leaves, olive oil, lemon juice, tahini, salt, cumin, coriander, and paprika and process until smooth, scraping the walls of the food processor a few times in between.
- 3
Add some cooking water (or water from the chickpea can) little by little to obtain the desired consistency. You don't have to add it all, stop when you have the right consistency.
- 4
Adjust the taste with more lemon juice and salt. Transfer to a bowl, and sprinkle with nigella seeds.