Go Back
Try this easy, creamy vegan Bärlauch Hummus made with chickpeas and wild garlic (Bärlauch), a deliciously aromatic twist on the classic hummus spread. Perfect for sandwiches, snacks, or dipping, this recipe is not only full of flavor but also packed with nutrients. A must-try for vegan food lovers! This creamy Bärlauch-Hummus (wild garlic hummus) is a plant-based twist on the classic chickpea spread. With a delightful punch from wild garlic, it is a great option for anyone looking for a healthier, flavorful snack. Easy to prepare in just 10 minutes, this hummus is full of protein from chickpeas and healthy fats from tahini and olive oil. The wild garlic adds an aromatic, fresh note that elevates the traditional hummus flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dips
Cuisine Mediterranean
Servings 5
Calories 180 kcal

Ingredients
  

  • 1 can 400g chickpeas (or 250g cooked chickpeas)
  • 1-2 handfuls fresh wild garlic Bärlauch, roughly chopped
  • 2 tbsp tahini sesame paste
  • 2 tbsp olive oil plus extra for drizzling
  • 1 clove garlic minced
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • Optional: 1/2 teaspoon ground cumin or smoked paprika for extra flavor

Instructions
 

  • Rinse and drain the chickpeas if using canned. For a creamier hummus, remove the skins of the chickpeas (optional).
  • In a food processor, combine the chickpeas, chopped wild garlic, tahini, olive oil, garlic, and lemon juice.
  • Blend until smooth and creamy. If the consistency is too thick, add a small amount of water or more olive oil until you reach your desired texture.
  • Season with salt and pepper to taste. For an extra depth of flavor, you can also add ground cumin or smoked paprika.
  • Transfer to a serving bowl and drizzle with extra olive oil. Serve with crackers, pita, or fresh vegetables.

Notes

  • Wild garlic (Bärlauch) is usually available in the spring. If it’s hard to find, you can substitute it with spinach or arugula for a similar leafy green flavor, but it won’t have the same aromatic wild garlic taste.
  • To make the hummus even creamier, you can blend in some cooked potatoes or add more tahini.
  • Store any leftover hummus in an airtight container in the fridge for up to 3-4 days.
  • This hummus can also be frozen for up to 3 months.
Enjoy your vibrant and aromatic vegan Bärlauch-Hummus – a perfect spread for any occasion!
Keyword Bärlauch hummus, chickpea spread, easy hummus, easy vegan recipes, healthy hummus, plant-based hummus, vegan dip recipe, Vegan hummus, wild garlic, wild garlic recipes