Hummus is an oriental chickpea and tahini paste. It is hearty, smooth and creamy and it has a rich and nutty sesame seed flavor. It is a high-protein vegan spread and it’s also so easy to make. I’ve tried a myriad of recipes over the years, I played both with the ingredients and with the different techniques involved in preparing this simple yet delicious spread. I learnt two tricks which I use each time to get an incredibly creamy texture. I remove the skins of the chickpeas by squeezing them with my fingers – this extra step makes a smoother final product. The second trick is to start the hummus by mixing the tahini with lemon juice and olive oil, which creates a mayonnaise-like consistency emulsion. This two tricks make the difference between a regular and an over-the-top delicious hummus.
The version of hummus I bring you today is a velvety, flavorful and colorful hummus, a wild garlic hummus, to be more accurate. Wild garlic is a wonderful plant, it has a fresh garlicky taste and it is packed with nutrients, from carotenoids to vit A, vit C and vit B complex. I’m not a fan of the raw wild garlic, I find it too overpowering, so I blanch it for 40 seconds before using it, to temper its wild taste. Continue reading Wild Garlic Hummus