Having in mind that wild garlic is almost getting out-of-season, it was about time that I make this recipe. I had two sources of inspiration: the forest, I run almost every day in (and which happens to be full with wild garlic) and the last class from my Nutrition Coach Course, where we made something similar.
So what’s the deal with this one? It is just so good!!! 🙂 As an absolute garlic-fan, I could not stop spreading one slice of bread after the other with this super intense “taste-explosion”… as the Austrians would say. I have to be fair here and point out that contrary to my assumption, wild garlic is as aromatic as “normal” garlic (same ingredients), so I would not recommend spreading this dip on your morning toast… 🙂
Wild garlic, apart from being incredibly tasty, is extremely beneficial for one’s health. Next to having anti-inflammatory properties, it positively affects more than one areas: the airways, digestions, metabolism, the circulatory system.
In this recipe, I combined wild garlic with extra virgin olive oil (directly delivered from Tuscany) for its excellent flavor & aroma, hemp seeds for their nutty taste and unsaturated fatty acids and soy beans for their high quality protein. Add some lime/lemon juice for a super fresh note and an extra dose of Vitamin C.
- a bowl of fresh wild garlic
- 100 gr frozen soy beans
- 70 gr hemp seeds
- 110 ml extra virgin olive oil
- freshly squeezed juice of ½ lime (why lime? I didn't have any lemons...)
- Pour some hot water over the soy beans, let them refreeze for some minutes and take them out of the water
- Put all of the ingredients into a blender and blend! 🙂