Everyone loves hummus! At least, everyone I know loves hummus. But I’ll be you’ve never had hummus made with ingredients forged from your backyard! And I don’t mean your garden! Here in Missouri, we have an overabundance (literally) of wild garlic mustard. A few weeks ago, I was fortunate enough to take a walk in the woods with a Conservation Agent. She showed our group how to identify wild edible mushrooms, wild ginger, and wild garlic mustard. In addition, we found wild onions and learned about edible flowers. Hence, my recipe for Wild Garlic Mustard Hummus with Roasted Radish and Wildflowers!
I have wanted to make this recipe for a while but just haven’t had the time. Until now! I was a little nervous about posting this hummus, as I thought many people might refrain from making it because of the “wild” nature of the recipe! But, I decided to make it anyway because finding wild garlic mustard is very easy for those who want to head to the woods. For those who are not feeling quite that adventurous, feel free to use dandelion greens, arugula, or another spicy green!
Know Before You Go
Garlic Mustard is one of the more popular wild edibles, and it is also one of the healthiest. However, it would be best to learn how to identify it correctly before you can forage this wild edible. Thankfully Garlic Mustard is a straightforward plant to identify, plus it does not have any toxic look likes to my knowledge. It is also considered to be an invasive plant, so it is not recommended that you plant it after you pull it.
I do not particularly care for raw radishes! They are just a little too spicy for my palate. However, roasting them brings out their natural sweetness and transforms them into something I can’t get enough of! They add a lovely addition and the farmer’s markets are brimming with them! If you opt for the wildflowers be sure they are far enough in the woods that they don’t get sprayed with pesticides. The tops of clover are a perfect choice. Wild blue phlox (the perennial kind in the woods), marigolds, dandelions, nasturtiums, roses, or the tops off of any flowering herb work well as a topper! I have tons of phlox in my backyard so it was an obvious choice for me!
- 1 lb. fresh radishes, stems removed, ends trimmed, and halved
- 1 tablespoon melted coconut oil, or avocado oil
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/4 tsp dried chives
- 1/4 tsp dried dill
- 2 garlic cloves, finely minced
- 1 cup wild garlic mustard, rinsed, and chopped
- 1 can organic chickpeas, drained, and rinsed
- 3 Tbsp organic tahini
- 1 Tbsp (15 ml) lemon juice, about 1/2 a large lemon
- ½ tsp salt
- ½ tsp cumin
- 2 Tbsp (30 ml) water
- 2 Tbsp (30 ml) olive oil (if oil free, you can sub oil for chickpea brine)
- Preheat oven to 425℉. In a bowl, combine the radishes, coconut oil, herbs, salt, and pepper. Toss until the radishes are evenly coated. (Note: don’t add the minced garlic until step 3).
- Spread radishes out in a single layer in a large parchment lined baking sheet.
- Bake for 20-25 minutes, tossing every 10 minutes. After the first 10 minutes of baking add the minced garlic and toss. Return to oven to bake an additional 10-15 minutes or until radishes are golden brown and easily pierced with a fork.
- Garnish with fresh parsley, dill, or chives
- Add all ingredients to a food processor and blend until smooth.
- If the hummus is too dry, add 1 tbsp of water, or aquafaba (chickpea brine) until desired consistency is achieved.
- Taste for seasoning. Garnish with radishes and flowers.
- Hummus will last up to a week refrigerated and stored in an air tight jar.
- Serve with pita bread, raw or roasted vegetables, and thinned out with water it makes a great salad dressing!