Green spring garlic is milder than garlic in bulb-and-clove form, but it can still garlic up your favorite dishes.
Makes about 1 1/2 cups
1 bunch green garlic (6 to 8 stalks)
2 tablespoons lemon juice
1/2 to 3/4 teaspoon fine sea salt
1 can chickpeas, rinsed and drained, or Nash’s field peas*
3 tablespoons extra virgin olive oil
Black pepper to taste
1/2 teaspoon lemon zest (optional)
Trim the green garlic stalks and chop them. Let sit for 5-10 minutes while you drain and rinse the chickpeas and gather the rest of the ingredients. Put chopped green garlic in the bowl of a food processor and pulse until they’re more finely chopped. Add the lemon juice and salt and whirl until a rough puree forms. Add the chickpeas or field peas and pulse until everything is combined. Whirl in the oil until a puree forms again. Stir in pepper and/or lemon zest to taste. Adjust seasonings, adding more salt, pepper, or lemon juice as you like. Serve with crackers, bread, or crudités.
Although this recipe uses green garlic, which is milder than cured garlic bulbs, it still packs a big punch! The flavors will intensify over time, so if you want a milder hummus prepare just before serving.
*Try using a cup of Nash’s dried field peas instead of canned garbanzos. Soak them overnight, and then cook until tender, about an hour. Cool, drain, and add to the recipe.
Recipe adapted by Virginia Newman from About.com.