So simple and so tasty. It’s wild garlic season so get out and find some.


  • Start by toasting the seeds.
  • Take 1 teaspoon of pumpkin and 1 teaspoon of sunflower seeds and toast them in a dry pan until they pop.
  • Put to one side to cool.
  • These will add beautifully to both the texture and the flavour and makes the hummus look more appetising when serving.

Now for the hummus

  • 10 leaves and a flower of wild garlic
  • 1 x 400g can of chickpeas
  • 2 teaspoons tahini
  • Juice of half a lemon
  • 2 tablespoons olive oil
  • Pinch of salt (maybe more to taste)
  • A twist of black pepper
  • Put all the ingredients in the food processor and blitz to a rough paste. Try not to let it get too smooth.
  • Decant the hummus into a serving bowl.

To Serve

Put the seeds on top for decoration and flavour and serve with a salad. I love this with beetroot and green salad.