• 200g (small tin) chickpeas
• 2 tablespoons lemon juice
• 100g (fistful) wild garlic leaves (rinsed and roughly chopped)
• 1 teaspoon ground cumin
• 1 tablespoon Tahini (sesame seed paste)
• 2 tablespoons extra virgin olive oil
• 4 tablespoons water
• pinch of salt and pepper

PICTURE: Arno Maasdorp

1. Rinse and drain the chickpeas, keep a few aside for serving.
2. Combine all the ingredients and blitz until creamy.
3. Add some more lemon juice and seasoning to taste.
4. Turn out into a dish, create a dip with the back of a spoon in the centre, scatter reserved chickpeas and some olive oil or wild garlic pesto!


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https://www.hastingsindependentpress.co.uk/wp-content/uploads/2019/05/Food_wild-garlic-hummus.jpeghttps://www.hastingsindependentpress.co.uk/wp-content/uploads/2019/05/Food_wild-garlic-hummus-150x150.jpegHIPFood & DrinkHummus,recipe,Wild Garlic• 200g (small tin) chickpeas• 2 tablespoons lemon juice• 100g (fistful) wild garlic leaves (rinsed and roughly chopped)• 1 teaspoon ground cumin • 1 tablespoon Tahini (sesame seed paste)• 2 tablespoons extra virgin olive oil • 4 tablespoons water• pinch of salt and pepper PICTURE: Arno Maasdorp 1. Rinse and...The Hastings & St Leonards non-profit community newspaper