Collect young, tender garlic mustard greens, preferably before any flowers bloom and rinse well. Blanch greens in boiling water for 2-3 minutes until they turn bright green, and then plunge them directly into ice water to stop the cooking.
Add all ingredients to a food processor and blend away, scraping down the sides occasionally until a smooth paste forms. If you want to reduce the thickness of the hummus mixture, add some more olive oil and add a little more salt, pepper and lemon to taste. Serve in a pretty dish in an artistic swoosh, add a drizzle of olive oil on top, and serve with fresh pita and veggies.