When I’m not developing recipes for others, writing blogs or cooking for the lovely Mr G, this is wha

Baker & Foodie Content Creator

Hi.

My name is Lee, welcome to my pages. I hope we can have fun together?

When I’m not developing recipes for others, writing guest blogs, writing my own blog, or even trying to learn how to paint, I’m usually spending time with the amazing Mr G (my husband) or with my lovely daughter or my lovely son (very proud mum).

What is this all about? Great question. This site is about real cooking and baking, real recipes and real mistakes.

No filters here, (although i’d love to find a filter that can take ten years worth of laugh lines away. Just me, whats happening, and whatever cameras or phone i have to hand .

There are many things that get under my bonnet and wiggle around, one of those is food waste. If i buy ingredients specifically for a recipe, and i only need a small amount of the ingredients, i want to be able to use the rest up and not have to throw them away. My mum used to say , “Waste not Want not” is that still a saying ?

For me, waste is not just about using up all the ingredients. What about leftover food? If i’m able , i hope to give ideas as to how to use up any leftovers too.

Be Brave

Cooking isn’t hard , neither is baking, its all about being brave and being ok with making mistakes

Wild Garlic Hummus

Wild Garlic Hummus

Lee Majhen-Todd

Wild Garlic Hummus

I sprinkled a few walnuts on the top for a little crunch Plate by the talented potter Linda Bloomfield

I sprinkled a few walnuts on the top for a little crunch Plate by the talented potter Linda Bloomfield

Is this one of the easiest wild garlic recipes around? Probably not, but its got to be up there in the top five.

If you’re reading this, it’s probably for one of a couple of reasons.

Either you’re a fan and like some of the stuff i post, or you’ve come across some wild garlic and aren’t so sure what to do with it and want a couple of easy recipe.

If its the first, thank you very much and please send me an email so i can thank you.

If it’s the second reason, welcome and i hope you like the recipe and will pop back from time to time to see other stuff you might like.

So, on to the recipe.

Go on, give it a go!

Enjoy your sweet life.

Wild Garlic Hummus

What You Need

  • 1 Tin of chickpeas - drained

  • 30g-50g wild garlic leaves - cleaned, dried & very roughly chopped - See Tip Box

  • 1 Heaped Tablespoon Tahini

  • Olive Oil

  • Fresh Lemon Juice

  • Sea Salt

  • Chopped Walnuts - Optional - See Tip Box

How It’s Done

  • Drain the chickpeas and place into a food processor - keeping all of the liquid

  • Add all the rest of the ingredients and run the food processor until everything is broken down

  • Add tablespoons of the chickpea juice until the hummus is the right consistency.

  • Make sure you scrape down the sides at intervals so nothing is lost. If you run out of the chickpea liquid, add water until you have a smooth paste.

  • Adjust the seasoning to suit your taste, transfer to a bowl and swirl some olive oil over the top. and sprinkle with the chopped walnuts if you’re using them

    Tip Box

  • Wild Garlic - The recipe says 30-50g of wold garlic - how much you use is up to you . The more you use the stringer the flavour and the greener the humus is. Its your taste.

  • Seasoning - It’s important that you adjust the seasoning to suit your taste

  • Chopped Walnuts - Sprinkling these over the top of the finished hummus is entirely up to you. I like ti add a little more interest to the top and they taste good too.

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