Ah the easy joys of foraging when you know where to look. This time two years ago, I didn't know where to look for wild garlic. This year things are different, I knew exactly where to go and I was well prepared as I came back home with a carrier bag full of wild garlic.
Wild Garlic has so many names in the U.K such as broad leaved garlic, bear's garlic, devil's garlic, gypsy's onions, ramson and even stinking Jenny. Despite these rather ferocious names, the flavour of wild garlic is nothing like the cultivated variety. I find the flavour of wild garlic a lot more subtle, a little like chives but peppery. I can't say that for the smell - it really is strong and rather dominating, I know this as my small flat is stinking like a wild embankment in Spring, but I am pleased in the knowledge that this week my table will be adorned with dishes made with this gutsy and feisty leaf. I'm sticking to some old favourites, such as Wild Garlic Pesto, but I also have a few new ideas in my head. I'm also hoping to make Wild Garlic Gnocchi and Wild Garlic Risotto, both based on the Stinging Nettle versions last year.
Today its Wild Garlic Hummus. This is really a simple recipe, I made traditional Chickpea Hummus my usual way see link, then added a good bunch of wild garlic to the blend until well combined.
I am submitting this dish to Weekend Herb blogging or WHB as it is fondly known was started by Kalyn of Kalyns Kitchen. It is now organized by organized by Haalo of Cook Almost Anything Once. This weeks WHB# 280 is being hosted by Haalo.
You will need:
Tin of cooked chickpeas, drained and rinsed
Juice of a lemon
Salt and pepper to taste
Fresh wild garlic, stripped from stalks if large, roughly chopped
Food processor to blend all the ingredients
Blend the required amount of ingredients to suit your taste buds.