my partner howard loves hummus, so I wanted to make him some, I went foraging and found some wild garlic so I decided to use that, not only does it taste good but it gives it a wonderful green colour. I have made this twice now because it was such a hit, so I wanted to get the recipe out while there is still wild garlic around to pick. I made some crispy ritz cracker coated asparagus to dip in it this time, last time I made a simple tear and share loaf. I tossed some chickpeas in a pan with some olive oil and balsamic vinegar to add as garnish.
- 1 can of chickpeas in brine
- handful of wild garlic torn up (approx. 1 cup loosely packed)
- tips of 5 asparagus (optional)
- 2 tbsp. greek yogurt (optional)
- 2 tbsp. tahini
- 1/4 cup olive oil
- 1 tsp salt
- 1/4 tsp pepper
- juice from half a lemon
in a food processor add all the ingredients (reserving some chickpeas for the garnish)and pulse until smooth, (how easy is that!!)
for the asparagus preheat the oven to 350f 180c, in one bowl add a beaten egg then in another add 1 cup of crushed ritz crackers, then dip the asparagus into the egg then into the crackers and place on a baking tray they grate some cheddar over the top and bake for 10 to 15 minutes.
for the chickpea garnish add them in a pan with a tbsp. of oil, 1 tbsp. balsamic vinegar and some salt and pepper and stir so they are coated and cook until they have some colour.
to assemble add the hummus in a bowl and drizzle over some olive oil, then sprinkle the chickpeas over the top and add some chopped wild garlic, thyme and wild garlic flowers. and salt and enjoy. it must be one of the simplest things I have made but it goes down so well.