Following on from my previous recipe for “hummesto” aka hummus-pesto, here’s a variation with garlic mustard and wild garlic.
50 gr peeled almonds
100 gr cooked chickpeas
25 gr wild garlic
25 gr wild garlic mustard (including tender stalks)
1 lemon, juiced
pinch of salt
2 tablespoons olive oil
1 teaspoon water
In a blender, blitz together the almonds, two wild garlic types cut into chunks, lemon juice, chickpeas, olive oil and salt until it becomes a smooth paste.
Serving suggestion: serve with bread and sliced avocado.
If you feel inclined to make your own bread to go with it, have a look at my wild garlic bread recipe.