As readers of any of my previous posts on the subject will know, I am more than a little enthusiastic about the Springtime emergence of wild garlic. As April arrives, the nearby woods are lush with its strap-like leaves and distinctive allium scent, and by Mid-May the woodland is dotted with clusters of white, star-shaped flowers, delicately perched atop tall, thin stems.
It’s one of my all-time favourite wild ingredients – it’s easy to find, easy to identify and easy to use (and if I’m honest, the fact that I can gather for free, what many delis charge an arm and leg for, appeals to my Yorkshire-born sense of thriftiness), and yet very few people seem to have tapped into this wonderful resource.
If you have any opportunity at all I really would urge you to slip on some walking shoes and head out in search of it. In some areas the long flat leaves positively carpet the ground, and are easily identifiable by their associated flowers and strong scent. When you do locate it, picking just a few leaves from each clump will ensure that you don’t damage the plant, and giving them a good wash when you get home will ensure there are no unwanted hitchhikers in your dinner.
I have seen lots of recipes for wild garlic soups and pestos, but really the culinary applications are endless. From late April to May I find myself adding it to all sorts of dishes, from savoury scones and breads to curries, soups and sauces – which often become increasingly complicated as the season wears on!
By contrast, this is a lovely simple recipe, that makes the most of your pickings with the minimum amount of fuss. You can whip it up in moments with a handful of store-cupboard ingredients, and the quantities can easily be doubled to feed a crowd. It’s especially nice when served with new vegetables from the garden – baby carrots and potatoes, radishes and asparagus – but is also delicious on toasted sourdough with some freshly blanched peas or broad beans.
Ingredients
3 tsp tahini
Juice of a medium lemon
1 can of chickpeas, drained and rinsed under cold running water
Approximately 8 tablespoons olive oil
A good handful of wild garlic, washed
a good pinch of Maldon salt
A selection of young Spring vegetables to serve
Method
- Combine the tahini, lemon, a pinch of salt and a splash of cold water in a food processor and blend until light and airy.
- Add the chickpeas and half of the olive oil and blitz. Now add the rest of the olive oil, until you’ve achieved your preferred consistency – you may need a little more or a little less.
- Add the wild garlic and blitz until thoroughly combined. Taste and season accordingly, with a little more salt or lemon as desired.
- Serve alongside a selection of young Spring vegetables or crackers. This also works really beautifully on toast.
