Ingredients (4 portions):
- 500 g chickpeas
- 100 g wild garlic
- 6 tbsp yoghurt
- 2 tbsp rapeseed oil
- 4 tbsp lemon juice
- 2 tsp tahini
- 1 tsp cumin
- (ground)
- 2 pinches of chilli flakes
- Salt, pepper
Preparation:
Finely puree the cooked chickpeas with the yoghurt, oil and lemon juice. Wash the wild garlic and puree again with the spices, adding a little water or - if available - drained water from the chickpeas as required until the wild garlic hummus has the desired creamy consistency.
Tip:
All types of herbs and vegetables can be used instead of wild garlic.
