Hummus - a seasonal variation

I adore hummus, on toast, with pitta bread, in sandwiches, with breadsticks, on oatcakes and crudites.  Other half has just trekked up 2 Munros with hummus sandwiches to sustain him.

Unfortunately, a lot of commercial hummus is, quite frankly, disappointing  - a bit bland, odd texture, often resembling cold porridge.

Just as well that it's one of the easiest things to make yourself.  Check out Daisies and Pie for some very tasty recipes or have a go at this seasonal one:

Wild garlic hummus

200g chick peas, soaked for an hour and cooked overnight in your Netherton Foundry slow cooker
- save 50 ml of the cooking liquid
(or use canned chick peas and replace the cooking liquid mentioned above with 50 ml of the liquid from the tin, known as aqua fava)
20 leaves of wild garlic
1 red pepper, chopped
1 tablespoon tahini
2 tblsp olive or rapeseed oil
Squeeze of lemon juice

Put all the ingredients, except the aqua fava in a blender/food processor,  and mix until well blended.  Slowly add the liquid to achieve the desired consistency.
Serve any way, and anywhere, you fancy!
You can even posh it up a bit.........

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www.netherton-foundry.co.uk