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