Wild Garlic & Spring Pea Hummus with Sumac Oil Flatbread

Equipment

• Mortar And Pestle

• ▸300g fresh or frozen spring peas, thawed if frozen
• ▸1 can (400g) chickpeas, drained and rinsed
• ▸40g wild garlic leaves (ramsons), roughly torn
• ▸3 tablespoons tahini, well-stirred
• ▸2 tablespoons fresh lemon juice
• ▸1 small clove regular garlic, peeled
• ▸3 tablespoons extra-virgin olive oil, divided
• ▸1/2 teaspoon fine sea salt, plus more to taste
• ▸1/4 teaspoon ground cumin
• ▸2 tablespoons ice water, plus more as needed
• ▸1.5 tablespoons sumac
• ▸1 teaspoon dried rose petals, lightly crushed
• ▸1/2 teaspoon Aleppo pepper flakes
• ▸4 large rice paper wrappers (22cm), for the flatbread
• ▸2 tablespoons toasted sesame seeds, for serving
• ▸handful fresh mint leaves, for serving
• ▸handful fresh pea shoots, for serving

1. 1

   1. Make the sumac oil first so it has time to bloom: in a small bowl whisk together 2 tablespoons of the olive oil, the sumac, rose petals, and Aleppo pepper. Set aside at room temperature — the sumac will hydrate and turn the oil a gorgeous rust-red within 10 minutes.

2. 2

   2. Blanch the peas (optional but recommended for vivid colour): if using fresh peas, submerge them in a bowl of boiling water for 60 seconds, then immediately drain and plunge into ice water. Skip this step if you're truly going raw — the flavour is more raw-green but still works.

3. 3

   3. Add the peas, chickpeas, wild garlic leaves, tahini, lemon juice, regular garlic clove, remaining 1 tablespoon olive oil, salt, and cumin to a high-speed blender or food processor. Blitz on high for 30 seconds.

4. 4

   4. With the motor running, add ice water one tablespoon at a time until the hummus is silky-smooth and bright green — it should ribbon off a spoon. Taste and adjust salt and lemon. The wild garlic will smell alarmingly pungent at this stage; that's correct and good.

5. 5

   5. Make the rice paper flatbreads: fill a wide, shallow dish with cold water. Submerge one rice paper wrapper for exactly 8 seconds — it should still feel slightly stiff. Lay it flat on a clean damp tea towel. Within 30 seconds it will become pliable and slightly tacky. Repeat with remaining wrappers. Stack them separated by damp paper towels.

6. 6

   6. To serve, spoon a generous mound of the green hummus onto a wide plate or board, using the back of the spoon to create a dramatic swirl crater in the centre. Pour the sumac oil into the crater and let it pool.

7. 7

   7. Scatter toasted sesame seeds, fresh mint leaves, and pea shoots over the hummus. Arrange the rice paper flatbreads alongside — fold or tear them for scooping. Eat immediately while the flatbreads are still supple.

Nutrition (estimated per serving)

Calories

420

Fat

18g

Carbs

52g

Protein

14g

Fiber

9g

Sodium

380mg

Variations

• ◆Frozen edamame swap: replace half the spring peas with frozen edamame for a nuttier, higher-protein hummus with a slightly more complex green flavor that pairs especially well with the wild garlic.
• ◆Smoked sumac oil: stir 1/4 teaspoon smoked paprika and a few drops of liquid smoke into the sumac oil for a campfire-meets-Levant dimension that makes the whole dish taste like it was somehow grilled despite being entirely raw.
• ◆Black garlic twist: swap the regular garlic clove for one clove of black garlic, adding a molasses-dark, balsamic-sweet underpinning that fights beautifully with the bright pea and wild garlic. Weirdness rating jumps to 4.

Storage & Make-Ahead

The hummus keeps well in the fridge for up to 4 days in a sealed container, though the wild garlic flavour mellows noticeably after day two, so make it close to when you plan to serve it. Press a piece of clingfilm directly onto the surface before sealing to slow oxidation and keep the colour from going dull. Store the sumac oil separately at room temperature for up to 2 days, giving it a quick stir before drizzling. The rice paper flatbreads are best made fresh right before serving since they turn chewy and lose their crispness within an hour of cooking, so don't try to get ahead on those.