Wild Garlic Hummus
Have you ever tried wild garlic hummus? If not, then you should. If you love hummus, this hummus version is gonna win your heart for sure. A native of Britain, wild garlic is a leafy green bulbous perennial that emerges as tiny shoots in February, blooms in April, and sets seed in late June. It is, as the name implies, the wild relative of the garlic you use in cooking.Although it is not as strong or fragrant as garlic cloves, wild garlic nevertheless has a distinct garlic flavor. Squeeze a leaf lightly before taking a whiff; it will smell garlicky. The leaves have a strong scent, but when used in cooking, they have a delicate and sweeter flavor than you might anticipate.Strong anti-inflammatory characteristics, lowered blood pressure, decreased insulin sensitivity, decreased cholesterol, inhibited platelet aggregation, and increased membrane fluidity have all been linked to wild garlic leaf extracts, all of which are advantageous in the treatment of cardiovascular disease.Additionally, it has been discovered that extracts from leaves, stems, and flowers can stop the growth of several human cancer cell lines, including breast, lung, prostate, colon, lymphomas, and neuroblasts. suggesting that combating cancer might be advantageous. sappy garlic Additionally, kaempferols function as chemopreventive agents, preventing the development of cancer.Besides the fact that wild garlic is beneficial for our health, it is also very tasty. People include it in various recipes or eat it raw, in salads. If you have never tried eating wild garlic and want to try it, you can start with this delicious hummus recipe that is very to make and only takes 10 minutes. I think it's an ideal recipe for when you don't have time to cook and it's also a healthier alternative.
Ingredients
- 1 can chickpeas
- 1 bunch of wild garlic
- 1 tbsp tahini
- 2 tbsp olive oil
- 1 lemon
- 20 g pine nuts
- salt
Instructions
- In the bowl of a chopper or a food processor, put the drained chickpeas, finely chopped wild garlic, olive oil, tahini, salt and lemon juice to taste and mix until you get a fine paste. If necessary, you can add more liquid from the can of chickpeas.
- In a pan, fry the pine seeds until they turn brown and put them on top of the hummus. Goes great served with toasted bread or fresh breadsticks.