Wild Garlic Hummus
This wild garlic hummus is a fresh, spring twist on classic Lebanese hummus, blending creamy chickpeas with fragrant wild garlic (leurda) into a smooth, vibrant green dip that comes together in about five minutes. It is a quick, plant-based spread that tastes like the season: bright, savory, and just a touch garlicky. All you need is a food processor and a handful of simple ingredients.
I love wild garlic, and that’s one of the reasons why spring is my favorite season. Wild garlic, watercress and baby spinach are just some of my favorite greens, so this year I decided to combine my favorite hummus recipe with one of my favorite spring leafy greens. I had planned on making this for a very long time, but a few days ago I saw it on Brindusa’s blog and finally decided to give it a try. I’m so glad I did. To finish it off, I sprinkled some black sesame seeds and sweet paprika on top.
A Quick Look at the Ingredients
This recipe keeps things short and seasonal. Here is what each ingredient brings to the bowl:
- Canned chickpeas — the creamy base. Rinse and drain them well so the hummus tastes clean and fresh rather than tinny.
- Wild garlic (leurda) — the star of the show. It gives a mild, herby garlic flavor that is softer and greener than a raw clove, plus that beautiful spring color. Use it while it is in season, roughly early to mid spring.
- Lemon juice — brightens everything and balances the richness of the tahini.
- Tahini — adds body, a subtle nuttiness, and that signature hummus smoothness. Give the jar a good stir before measuring, since it tends to separate.
- Olive oil — rounds out the texture and carries the flavor. A good extra-virgin oil makes a noticeable difference here.
- Salt — to taste. Start small, blend, then adjust.
How to Get It Extra Smooth
The whole thing happens in one bowl: put everything in the food processor and let it run on high for about five minutes. The long blend is the trick to that silky, restaurant-style texture, so don’t stop too early. If it looks a little thick or grainy, add a small splash of ice-cold water and keep processing until it reaches the consistency you want. Cold water helps whip the hummus lighter and smoother without thinning the flavor. Wash the wild garlic well and pat it dry before adding it, so you don’t introduce extra liquid or grit, and taste for salt at the end once everything has come together.
What to Serve It With
This wild garlic hummus is best served with warm pita bread cut into wedges, but it is happy alongside crackers, raw veggies, or spooned into a grain bowl. It also makes a lovely spread for sandwiches and wraps. If you want to build a whole hummus spread, set it next to my light, fresh lemony hummus or a roasted red bell pepper hummus for a colorful mezze platter. For a heartier spring meal, it pairs nicely with stuffed aubergines with garlic sauce.
Storing and Making Ahead
Wild garlic hummus keeps well in an airtight container in the fridge for about 4 to 5 days, and the flavor often deepens by the next day. Give it a quick stir before serving and drizzle a little olive oil on top to refresh it. It also freezes nicely for up to three months: thaw it in the fridge overnight, then stir well, adding a splash of cold water or olive oil to bring the texture back. Since wild garlic is so seasonal, freezing a batch is a great way to keep a taste of spring on hand. If you love the technique and want to go fully homemade, take a look at how to make hummus from scratch using dried chickpeas, or browse more ideas in my collection of the best hummus recipes.
If you make this wild garlic hummus while leurda is in season, I’d love to know how it turned out. Leave a rating and drop a comment below with how green you went and whether you finished yours with sesame and paprika like I did.
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Wild Garlic Hummus
Ingredients
- 800 g canned chickpeas rinsed and drained
- 1 cup wild garlic/ramps chopped
- ½ lemon juice
- 2 Tbsp tahini
- 2 Tbsp olive oil
- salt to taste
Instructions
- Put all ingredients in your food processor.
- Process on high speed for 5 minutes until hummus is extra-smooth.
- Add a little bit of ice-cold water in order to make it as smooth as you want.
- Sprinkle some sesame seeds on top and garnish as you please.
Notes
Frequently Asked Questions
Wild garlic hummus is a spring variation of classic hummus made by blending chickpeas, tahini, lemon juice, and olive oil with fresh wild garlic (leurda) instead of, or in addition to, raw garlic cloves. The wild garlic gives it a mild, herby garlic flavor and a vibrant green color. It comes together in about five minutes in a food processor.
Wild garlic has a gentler, greener garlic flavor than a raw clove, almost like a cross between garlic and chives. In hummus it reads as fresh and herby rather than sharp or pungent, which makes the dip taste bright and spring-like. It also tints the hummus a pretty pale green.
A food processor is strongly recommended here because the long, high-speed blend is what makes the hummus extra smooth. You could use a powerful blender instead, stopping to scrape down the sides as needed. Mashing by hand will work in a pinch but the texture will be much coarser and the wild garlic won’t break down as finely.
Process the hummus on high for a full five minutes rather than stopping early, which lets the chickpeas break down completely. Then add a little ice-cold water, a splash at a time, and keep blending until it reaches the silkiness you want. Cold water helps whip the hummus lighter without diluting the flavor.
Stored in an airtight container, it keeps for about 4 to 5 days in the fridge, and the flavor often deepens by the next day. Give it a stir and a drizzle of olive oil before serving to refresh it. It also freezes well for up to three months.
Yes. This recipe is made entirely from plant-based ingredients: chickpeas, wild garlic, lemon juice, tahini, olive oil, and salt. There is no dairy, egg, or honey, so it is suitable for vegan and vegetarian diets, and it is naturally gluten-free as long as you serve it with gluten-free dippers.
Can you tell me if it’s okay to freeze this wild garlic hummus ?
Unfortunately, I haven’t tried it.
One of the best hummus recipes I ever tried. So unique! Yum!
Glad you liked the recipe, Mimi!