This is the time to look for ramps or purchase from your favorite health food store or market. They only last a little while so buy them while you can. Ramps are also call wild garlic, they have the garlic taste and are fairly strong. Use in any dish that calls for garlic, all parts of the plant are edible. The white bulb and leaves can be chopped and sauted into most anything. Ramps are especially good with eggs, fritattas, and with any kind of pasta, plus they can be pickled or made into a kimchi.
1 cup chopped ramps with leaves, save some of the thinly slice lieaves for a garnish
1 can garbanzo beans
juice of 1/2 lemon
1 TBSP tahini paste
2-3 TBSP extra virgin olive oil
Sea salt to taste
sweet paprika for garnish
black sesame seeds for garnish
Put all ingredients in food processor, pulse until mixed then puree, adding more live oil as needed. If you want the hummus to be creamy add a bit of ice water.
Place in bowl and garnish with reserved leaves, paprika and sesame seeds. Serve with whole grain crackers, pita bread or spread on a sandwich. You will love the garlic flavor in any dish that features ramps!
This photo features the ramps freshly dug. Get the recipe for the ramp butter on my facebook page: “Cooking in the Country with Chris”