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4 to 6
Easy
20 min
By Rich Landau and Kate Jacoby
Published 2013
Ramp season. The spring appearance of these “wild leeks” marks one of the most anticipated culinary moments of the year. You finally get some, look at them, and wonder what the big deal is all about—it’s just a big leaf on a skinny scallion! Then you cook them, and the doors to onion heaven open and shine their light. By the time you figure out what to do with all your ramps, ramp season is done. However, we came up with this warm ramp hummus in the 2012 season, and we stopped right there.