Last of the wild garlic season soon guys but still available in the supermarkets so here’s a divine lunch or side dish idea made in minutes with some wild garlic gremolata.
Make it. Freeze it for the upcoming summer months… et voila my friends… the yummiest, zingiest, most refreshing hummus ever!! I used some lovely Ramona’s Kitchen @ramonas.kitchen original hummus which was kindly gifted to me.
Hope you love this one as much as we did!
1. In a food processor blitz all the ingredients for the wild garlic gremolata, set aside *The leftover gremolata will keep in the fridge in an airtight jar for up to weeks, alternatively freeze to use when needed*
Ingredients
Instructions
2. Cut the broccoli into florets with the stems in tact, add them to your airfry basket, drizzle with olive oil and season with salt, pepper, chilli flakes and garlic powder
3. Air-fry the broccoli for 6-8 mins depending how crunchy you like it, alternatively grill in the oven until charred but still retaining a crunch
4. Mix the hummus with desired amount of gremolata, dollop some onto a plate then smooth out
5. Add the charred broccoli stems on top
6. Sprinkle with the seed and nut mix, serve immediately
7. Enjoy!