A quick and easy recipe for a creamy wild garlic hummus.
Put cumin seeds in a pan and toast them without adding any oil. Once toasted, grind them using a mortar.
Use a grater to zest the lemon. Set the zest aside and squeeze out the juice.
Drain the chickpeas using a sieve and rinse them with clean water. Save some chickpeas for garnishing later.
In a blender, combine the toasted cumin seeds, lemon zest, lemon juice, chickpeas, and wild garlic. Add the ice cubes one by one to help blend everything smoothly.
Transfer the blended mixture to a bowl. Use the back of a spoon to create rings on the surface of the hummus. Drizzle some olive oil over the top.
Decorate the hummus with the saved chickpeas and lemon zest.