The first spring greens have arrived and have been happily greeted in my kitchen. When we’ve had enough of carrots, potatoes and root vegetables we long for wild garlic, the first greens in spring. Due to the mild winter, everything is a bit early this year. When a colleague at work said it was making an appearance in her garden, I was surprised. But then I got excited. It was time to make pesto, Spätzle with wild garlic mixed into the dough, pasta with the greens and this lovely dip.
Those who know me well, know I could live on hummus. I love pure hummus, and I love hummus with herbs or spices mixed into it. Even after a full dinner, I can pick at a bowl of unfinished hummus. So this variation is not too surprising.
Filled with wild garlic and lemon, this dip is fresh-tasting and morish!
Wild Garlic Hummus
- 270 g cooked garbanzo beans
- 20 g wild garlic (one handful)
- 1.5 Tbs tahini
- 1 clove garlic
- 1/2 lemon, juice
- 1 tsp salt
Place everything except for the water into a blender and mince. Slowly add water until the desired consistency is reached.
Serve with crackers, pita bread, as a spread in a sandwich or with raw vegetable sticks.
Note: I used canned garbanzos, but if you have the time, I’d suggest cooking your own. The hummus turns out much creamier if you cook them yourself as canned are usually not as soft. Also, think about how much wild garlic you want to use. I know people who hate it or who only like it in small portions.