Wild Garlic Hummus Topped With Pomegranate And Pita Kale Crisps

Serves: 4
Takes: 30 mins

Is there anything better than pita bread with hummus? Yes, seasonal pita bread and hummus! This amazingly refreshing dish has bursts of wonderful flavours and uses seasonal favourite wild garlic.

When To Eat

We recommend eating this dish from April to June.


Name Amount
Kale 250 g
Pomegranate Seeds 50 g
Black Olives 50 g
White Pita Bread 2 Large
Olive Oil 2 Tablespoon
Wild Garlic 20 g


Name Amount
Chickpeas 200 g Dry (soaked and pre-cooked)
Tahini 2 Tablespoon
Paprika 2 Teaspoon
Lemon 1 Whole
Olive Oil 4 Tablespoon
Wild Garlic 25 g

This meal is around 90% less polluting than the average UK meal.

  • Eating this recipe will save around 2.66 KG CO2e per person.
  • That's equivalent to the emissions produced driving 22.09 KM in a modern car.


  1. First make the hummus. Juice the lemon, reserving a little for the kale, and pour into a blender along with all the rest of the ingredients for the hummus. Blitz until smooth. If the consistency of the hummus seems too thick, simply add a few tablespoons of water and blend again.
  2. Arrange the kale on a oven tray, removing and tough stems. Season with salt and pepper and place in a 200˚c oven for 10 minutes or until the kale is crisp and dry. Remove from the oven and pour into a large mixing bowl.
  3. Roughly slice the black olives and remaining wild garlic and add to kale. Pour in the olive oil, any remaining lemon juice and pomegranate seeds. Mix to combine. Season to taste then tear the pita bread into small 2 cm piece and fold into the kale.
  4. Serve with the hummus plated spread on individual plates and the pita mixture heaped over the top.

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