Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

Green Goblin Garlic Mustard Hummus


garlic mustard ​​

Submitted by Rebecca Swerida



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.


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  • 3 cups garlic mustard greens and stems
  • 1 24 oz can chickpeas drained
  • 1/3 cup olive oil
  • ¼ cup lemon juice
  • 2 tablespoons tahini
  • 2 teaspoons. salt
  • 1 teaspoons black pepper
  • 1 teaspoons cayenne or hot Hungarian paprika