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This is my favourite hummus recipe. A classic - quick and easy to make.
50 g washed wild garlic leaves
400 g tin of chickpeas drained and rinsed.
2 tbsp Tahini paste
Juice of 1 lemon
3 tbsp extra virgin olive oil
Salt and pepper
1. Place the chickpeas, tahini paste, olive oil and lemon juice in a food processor and blitz until smooth.
2. Add the wild garlic and blitz a little more.
3. Season to taste.
Cumin or paprika may be added in the future to give a little more kick.
Hummus can be frozen in an airtight container and stored in the freezer for up to 6 months. Top with a little olive oil to stop it drying out.