Wild garlic hummus – creamy, vibrant & ready in 10 minutes

Wild garlic has one of the shortest seasons in the calendar – and that's exactly what makes it so exciting. I was standing in the kitchen recently, no time to spare, a tin of chickpeas in the cupboard and a bunch of wild garlic from the market. Ten minutes later: the creamiest, most vibrant wild garlic hummus I'd ever made – blended straight from the tin, no soaking, no fuss.

Can you make hummus from tinned chickpeas? Absolutely – and honestly, it comes out creamier than you'd expect. Wild garlic hummus is a spring-fresh twist on the classic, where wild garlic replaces raw garlic, lending a gentle depth without the sharpness.

"The best hummus is the one on your table in ten minutes."

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Ingredients for wild garlic hummus

• 1 tsp sea salt

• pinch ground cumin optional

• to taste black pepper

• juice of 1 lemon

• 2 tbsp tahini

• 2 tbsp extra virgin olive oil (+ extra to serve)

• 4–5 tbsp aquafaba (chickpea liquid from the tin)

• 1 bunch fresh wild garlic (approx. 35 g)

• 1 tin chickpeas (400 g, liquid reserved)

Vegan? No problem – this recipe is already 100% plant-based.

Out of wild garlic season? Replace with a handful of basil and a small clove of garlic – works beautifully.

Aquafaba is the secret: The liquid from the tin makes the hummus silky smooth and nothing goes to waste.

Tahini vs almond butter: tahini gives classic depth, almond butter is the milder alternative.

No high-speed blender? A stick blender works too – use a tall container and add a touch more aquafaba.

Instructions for wild garlic hummus

1. Drain the chickpeas and reserve the liquid (aquafaba) in a small glass.

2. Rinse the wild garlic, shake dry and roughly tear.

3. Add all ingredients to a high-speed blender or food processor: chickpeas, wild garlic, tahini, lemon juice, olive oil and salt.

Tip: Start on a low speed, then increase to full power – this distributes the ingredients evenly before the final blend.

4. Blend on full power.

5. Add aquafaba one tablespoon at a time until you reach your desired consistency.

6. Taste and adjust: more lemon for brightness, more salt for depth, more tahini for nuttiness.

My trick: Let the blender run for 2–3 minutes non-stop – this is what gets you that silky, restaurant-level texture. Worth the wait.

7. Spoon onto a plate and use the back of a spoon to create a well in the centre.

8. Drizzle with olive oil – finish with chilli flakes, toasted pine nuts or smoked paprika if you like.

Résumé

A dip that's ready in ten minutes but looks like you made the effort. That's the beauty of a great base recipe: no tricks, no shortcuts required – just good ingredients and the confidence to keep it simple.

Why does wild garlic hummus work so well for flexitarians? Because it ticks every box: plant-based, seasonal, fast and completely uncompromising on flavour. Wild garlic is one of the very first wild greens of the year – local, nutrient-rich and available for a short window only. Use it while you can.

This hummus isn't a side note – it's a spread, a dressing, a pasta sauce and a statement, all in one bowl.

Made it? Comment below or share your version with the hashtag #Foodforflexitarians on Instagram! 🌿

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