Wild garlic is appearing in woodlands and its tasiest when young, pick the young leaves or even the flower heads for frying as tempura! For this recipe you'll need a handful of leaves, they're rather potent so do a taste test of a single leaf before you throw the lot in your blender. If you're foraging wild, pick off the path (dogs and wandering humans) and make sure you wash everything thoroughly...
This is the EASIEST and TASTIEST recipe there is, who else loves houmous?! One of the greatest benefits of homemade houmous is you can make it in abundance, this is 'one' serving which does give you plenty to enjoy through the week, or the day if you're like us. Grab your food processor and lets get blending!
INGREDIENTS:
1 tin chickpeas
1 small handful of wild garlic (locally picked from Wyre Forest or Shrawley!)]
1 lemon
2 tbsp olive oil
2 tsp tahini
1 tsp cumin
Salt & pepper to taste
+ a little extra water if needed
RECIPE:
Drain and wash the chickpeas and add to a food processor.
Blend until chunky and thick.
Add the juice of 1 lemon, blend.
Add the olive oil and tahini, blend.
Add the washed wild garlic, blend!
Stir through the cumin, salt and pepper.
Add extra water if needed.
Place in a dish and sprinkle with sunflower seeds, a swirl of olive oil or even some chilli flakes!
And there you have it, a simple homemade recipe that great to snack on throughout the day, serve with meals, add to a sandwich or just dip in some crisps.
Enjoy!
V x