- 1 x 400g can chickpeas, drained
- juice 11⁄2–2 lemons
- 1tsp white wine vinegar
- 2tbsp tahini
- 100ml extra virgin olive oil, plus extra to serve
- big handful of wild garlic leaves (about 30g), washed, dried and finely chopped, or 3 confit garlic cloves (see method, below), finely chopped
- selection of colourful seasonal vegetables, such as radishes and asparagus or cauliflower florets and purple carrots
Put the chickpeas, lemon juice, vinegar, tahini and oil in a blender and process everything together. Scrape into a bowl and stir in the chopped wild garlic or confit garlic. Season to taste with a little salt. Drizzle with oil and serve with the vegetables.
For the confit garlic, preheat the oven to 160C/320F/Gas 3. Break apart a whole garlic bulb into cloves, leaving the skins on. Place in a small ovenproof dish and add enough olive oil to just cover them. Bake in the oven for 25-35 minutes, depending on the size of the cloves, until they are soft and easily pierced with a cocktail stick. Remove and leave to cool.
Transfer the cooled garlic and olive oil to a sterilised, airtight container and store in the fridge It will keep for up to two weeks.
Recipe credit: Recipes and photographs taken from Round To Ours by Laura Jackson and Alice Levine. Photography by Kristin Perers.