A Forager's Raw Wild Garlic Hummus
Tuesday, June 9th 2009 @ 11:52 AM
I love the whole 'foraging' thing, although to date, I've only really foraged nettle tops and berries. Last night, I was reading one of my favourite blogs Eat Weeds - A Forager's Wild Food Guide to the Edible Plants of Britain which is written by Robin Harford who's based here in the UK.
We've featured one of Robin's articles here before - Rose Hips: How to Dry & Store For Rose Hip Tea (non-members use this link) and here's another one that I simply have to share with you - this time, a Houmous recipe...
Now, Lucy-Ann includes several delicious Hummus/Houmous recipes in the core DB365 eProgram (Members only) - each one with its own little twist - so honestly, I thought I'd seen pretty much every Hummus option going, but no... I've never seen one made with foraged Wild Garlic or Ramsons as its known elsewhere.
What's Wild Garlic/Ramsons? Well, if you've ever walked through dampish, wooded areas and noticed a pungent garlicky scent hanging in the air, it was probably Wild Garlic. It often thrives near bluebells as they like the same conditions, but wild garlic's flowers are white and sort of raggedy or feathery from afar and it's the leaves you use - typically, you'd add them to a salad or a marinade. Here's a close up pic on Wikipedia and I took the above photo a few week's back which I've also posted in my Photo Gallery... but now, ladies and gents, I give you:
Robin Harford's recipe for Raw Wild Garlic/Ramsons Houmous.
