Wild Garlic Pesto Hummus
I am a little obsessed with wild garlic this year. I've never found or cooked with it before but was amazed at how tasty and strong the garlic flavour is. If you're the type of person that sees 'add 1 clove of garlic to the recipe and thinks, I'll add at least 3', then wild garlic is for you.
This pesto is a wonderful way of using the garlic leaves for a vibrant green pesto that will keep in your fridge for a couple of weeks. A great addition to pasta, hummus and savoury pastries.
This hummus is also a simple and delicious dip or spread, and so much tastier (and less salty) than the supermarket versions.
serves 8 as a dip
i n g r e d i e n t s
1 can chickpeas (drained)
1/2 lemon (juice)
2tbs extra virgin olive oil (more to drizzle)
4tbs water (add more for your desired texture)
pesto - (makes more than you need but its delicious in pasta or pastries too!)
bunch of wild garlic leaves
1/2 wedge of pecorino or parmesan
handful of cashews
50ml olive oil
1/2 lemon juice
m e t h o d
- into a food processor, add your drained chickpeas
- then add the remaining ingredients for the hummus and blend, scoop out and place in the fridge in an air tight container.
- now, back to the food processor. Add in the ingredients for the pesto and blitz.
- Now just make it a little fancy on a plate. First add the hummus, then top with some pesto. Drizzle a little olive oil and some lemon slices and serve with flatbreads, crackers and crudities.
- Yep, that's really it.