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.


Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Kale 250 g 0.125
Pomegranate Seeds 50 g 0.045
Black Olives 50 g 0.032
White Pita Bread 2 Large 0.196
Olive Oil 2 Tablespoon 0.141
Wild Garlic 20 g 0.01


Name Amount KG CO2e
Chickpeas 200 g Dry (soaked and pre-cooked) 0.154
Tahini 2 Tablespoon 0.05
Paprika 2 Teaspoon 0.016
Lemon 1 Whole 0.026
Olive Oil 4 Tablespoon 0.281
Wild Garlic 25 g 0.016

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

  • Eating this recipe will save around 2.66 CO2e per person.
  • That's equivalent to the emissions produced driving 22.09km 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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