Hummus is so easy to make from scratch and there are endless flavours to choose from.

If you love the taste and smell of garlic, you’ll be sure to enjoy making this recipe.

Wild garlic is in season right now and it’s so easy to forage; its vibrant, fresh and tastes amazing! You’ll find it in many British woodlands and whilst its smell will give it away, look for the long pointed green leaves and the white, star-shaped flowers. When picking, try to pull it right out of the ground without breaking off the small white bulbs. You can eat both the leaves and the bulbs but together they give great flavour.

It makes for a great afternoon snack, a tasty starter or a perfect dip to have with your tapas.

Ingredients

1 small handful of wild garlic
1 can of chickpeas
2 heaped tablespoons of tahini (or 1/4 cup olive oil)
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp cumin
2 tbsp water
2 tbsp olive oil (if using tahini)

Hummus can be made with or without tahini, a paste made from toasted, ground sesame seeds. It will give your hummus a slightly nutty flavour and also adds smoothness to the texture.

Hummus can be made just as easily without it though by using olive oil in its place. This recipe has the measurements for both. I very rarely have tahini in the cupboard and so I substitute with olive oil and its equally delicious!

Method

1) Wash your wild garlic well and let it drain

2) Chop the garlic finely, leaves and all

3) Add the chickpeas, tahini (or olive oil) lemon juice, salt, cumin, wild garlic and water to a food processor

4) Blend until smooth

5) If using tahini, add the 2 tablespoons of olive oil and blend again until creamy

6) Serve with your favourite bits like chopped carrot and toasted pitta, and try not to eat the whole lot in one go!