Hummus is a pitta chips best friend 👯 so we had to celebrate Hummus Day in style 😎 we found loads of WILD garlic growing around Highbury and infused it into the tastiest oil that's blended through the hummus and then drizzled all over 😍 topped with crispy fried garlic, chickpeas & fresh allotty herbs 🍃
400g dried chickpeas or 1 x tin of chickpeas (reserve 20 for garnishing)
3 tbsp Tahini
2 Garlic cloves (reserve 1 for garnishing)
1 Black garlic clove
1 Large bunch wild garlic
300ml Olive Oil
Salt & Pepper
Soak your chickpeas over night in lots of water (skip this step if using tinned chickpeas).
On a very low heat allow your wild garlic to infuse with the oil for 1 hour.
Cook your soaked chickpeas a medium heat for approx 40mins or until softened. (skip this step if using tinned chickpeas)
Rinse your chickpeas under cool water and add to your blender along with the juice of half a lemon, your Tahini, garlic cloves, half of your infused oil and salt & pepper to taste. Blend until you reach your desired consistency.
Slice your garlic up and fry it up with your remaining 20 chickpeas until slightly crispy but not burnt. Remove from frying pan and sprinkle with a little salt.
Add your hummus into your desired serving bowl, top with your crispy garlic & chickpeas and finish off by drizzling the remainder of the WILD garlic oil.