It’s finally that time again – the days are getting warmer, the trees are greener and the flowers are blooming. We can finally embrace spring to the fullest! And what could be nicer than enjoying a delicious and fresh spring hummus or wild garlic spread from your own garden? This recipe is easy and quick to prepare and tastes wonderfully like spring.
Use of wild garlic
It’s spring and nature has awakened. The perfect time to harvest the first fresh herbs and flowers of the year. Wild garlic is particularly popular here. With its delicious garlic taste, it is a perfect ingredient for many dishes. Wild garlic, also known as ram dandelion or garlic mustard, is a plant from the Allium genus. The plant is very easy to care for and can be grown in the garden or found in the local forests.
Wild garlic is a popular ingredient in spring cooking and can be used in a variety of ways. Whether as pesto , in wild garlic ravioli or simply in a salad. The spring herb is a healthy and tasty ingredient. It can be eaten fresh, dried or preserved in oil. Oh – and our 10-year -old son loves this wild garlic bread .
Wild garlic is not only delicious, but also very healthy. Wild garlic contains many important nutrients such as vitamin C, potassium and iron. Wild garlic is also a good source of fiber.
Collect wild wild garlic
You can imagine how unpleasant it can be if you mistake wild garlic for lily of the valley. Both plants look similar and can easily be confused. However, wild garlic is an edible plant, while lily of the valley is poisonous. For this reason, it is important to keep the two plants separate.
Wild garlic is a popular spice in the kitchen and is often used in salads or other dishes. Lily of the valley, on the other hand, is best known for its appearance. The flowers of the plant are white and look similar to bells. Because of this, they are often used in bouquets or other arrangements.
These two plants actually look very similar. Both have green, lanceolate leaves and white flowers. But there are some differences to be aware of. On the one hand, wild garlic smells strongly of garlic, while lily of the valley has a sweet, slightly spicy smell.
Wild garlic is a tasty and healthy spice that you can get for free from your local forest if you know the right places. It’s a good idea to take a trip into the forest in the spring to collect wild garlic before the plant blooms. Once the leaves are collected, they can be dried or preserved in oil for year-round use. Wild garlic is a versatile spice that can be used in many dishes. There’s no reason why you shouldn’t use the local forest to get hold of this delicious spice.
if you like our spring hummus with wild garlic, you might also be interested in these dishes:
- Bake a rustic wild garlic baguette yourself
- simple quick carrot stew with fresh wild garlic
- homemade wild garlic bread
- White bean hummus with green peas
- homemade vegan wild garlic pesto
- homemade fresh white bread
- Spicy Sriracha Hummus
delicious hummus or wild garlic spread
Equipment
Ingredients
- 60 G fresh wild garlic
- 1 can Chickpeas* approx. 240g drained
- 3 tbsp. tahini*
- juice of half a lemon
- ½ tsp kosher salt*
- ½ tsp chili flakes* optional
- 2 tbsp. water
- 2 tbsp. native olive oil*
Instructions
- Wash the wild garlic well and drain.
- Remove the stalks from the wild garlic and finely chop the leaves.
- Drain the chickpeas in a colander and rinse well with fresh water. Drain well.
- In a blender or food processor, add the chickpeas, tahini, lemon juice, salt, chili flakes (amount to your personal preference), and water, but don’t add the oil and wild garlic just yet. Blend for 1-2 minutes until well combined.
- Now add the wild garlic and olive oil and blend until smooth and creamy.
Nutrition
Pin this vegan spread recipe for “wild garlic hummus” on Pinterest and cook later
Spring is here and with it comes the desire for delicious, fresh dishes. We have therefore selected the tastiest spring hummus and wild garlic spreads for you. These are not only delicious, but also healthy and easy to prepare. So what are you waiting for? Let’s go to the spring kitchen!
