So, I had a dream last night that me and some old school friends were out foraging for wild fruit and anything edible in the town where I live. I actually have similar dreams often enough…………haha seriously!
And what did my mum land home with today from the market? Wild garlic! Most likely foraged from the lads at Ballyholey, seeing as that’s where she bought it.
Wild garlic is far more delicate than the shop bought kind. It has delicate dainty wee stems and long bright green leaves. It grows all over the place too. My uncle pointed it out to me before, growing along the river in Buncrana. You should be able to find it covering the ground in wooded areas. The taste of it is very garlicky but softer and less pungent than the bulb version so you can eat it raw without worrying about that breath..!
There are a good few wild garlic pesto recipes floating about some Irish food websites, but, pesto is full of oil. And oil is not good for the heart. Don’t believe the “Mediterranean diet” marketing sh*te. Oil is 100% fat. Yes you need fat but in minuscule amounts and there are the exact amounts you need in all fruits and vegetables.
So i made a low-fat hummus instead! Very simple recipe and full of flavour! Perfect for crusty bread, crackers, dollopped on top of salads, or on top of anything to be honest! Try it on your pizza or even pasta!
Prep time: 10 min
Cook time: n/a
Makes: 2 small bowls
You will need:
- 1 1/2 cans of chickpeas (I used a full 400g can plus a 225g can which is basically half a normal can)
- 3 tbsp tahini
- 2 tbsp Alpro plain soya yoghurt
- 1 1/2 lemons
- 1 big handful of wild garlic (look at the photo inclulded of me holding a bunch of it)
- pinch of salt
- Wash your garlic thoroughly.
- Chop it very finely
- Put the contents of your cancs of chickpeas into a colinder or seive and rinse until the water stops running bubbly.
- Squeeze 1 1/2 lemons into a container and remove the pips.
- Add all ingredients to a food processor and process until smooth.