When green garlic appears at the farmers market each spring, it’s worth grabbing a bunch or two for this lively twist on classic hummus. The young stalks lend a mellow yet vibrant garlic flavor that’s fresher and less pungent than mature cloves, giving this dip a delicate green hue and a bright, garden-fresh taste. Quick to make and best enjoyed right after blending, it’s an easy appetizer that tastes like spring itself.
INGREDIENTS:
1 bunch green garlic (6 to 8 stalks), cleaned, trimmed and chopped
2 tablespoons Meyer lemon juice
1/2 teaspoon sea salt
1 can (15 oz.) garbanzo beans (chickpeas), rinsed and drained
3 tablespoons extra virgin olive oil
1/2 teaspoon Meyer lemon zest
Salt and freshly ground pepper, to taste
METHOD:
Add the chopped green garlic to a food processor and pulse until finely minced.
Add lemon juice and salt to the processor and blend until the mixture becomes a smooth purée.
Add the chickpeas and pulse several times to combine. With the processor running, slowly drizzle in the olive oil until the hummus becomes smooth and creamy.
Stir in the lemon zest and adjust the flavor with additional salt, pepper, or lemon juice to taste.
Green garlic hummus is best enjoyed fresh, as the flavor intensifies over time.
SERVING SUGGESTIONS:
- Serve with pita bread, crackers, or fresh vegetables for dipping.
- Spread on sandwiches or wraps with roasted vegetables or grilled chicken.
- Use as a base for grain bowls or as a topping for baked potatoes.
- Drizzle with olive oil and sprinkle with paprika or chopped herbs before serving.
