Garlic Scape Hummus
My wife and I are huge fans of hummus. I’ve said it before, and I will say it again. I have no shame in that. With that said, our farmers market is finely bringing in the seasonal pickings, and as I tend to every Saturday morning, I head up to the market and support a couple of local farmers, my favorites being Jerry and Paula. A couple of weeks ago, Jerry had bunches of nice garlic scapes. I do like garlic scape and think they are not only great to eat, but they are also super cool to look at. As I was looking at these curly things of joy, my brain sparked, and I decided to utilize it in some hummus.
Let’s get started.
- 15 oz can of chickpeas, rinsed and drained
- water to cover the chickpeas
- 1 cup tahini
- 4 tbsp fresh lemon juice
- 2Â cloves garlic, minced
- 6 1/2 tbsp ice cold water
- 1/2 tbsp salt, to taste
- 1 bunch of garlic scapes
Start by adding Â enough water to cover the chickpeas in a pot. Bring to a simmer, and let cook for about 5 minutes or so, then drain, and let the chickpeas cool.
Add everything but the cold water to a food processor. Process until you have a nice, stiff paste, then add in the ice water and mix it for about 3-5 minutes, or until you have a nice, creamy paste.
Transfer the hummus to a bowl, and serve.
The great thing about this garlic scape hummus is that you get this great flavor from the scapes. Â It’s a bit like an light onion, as well as light garlic flavor. It’s perfect in every way. So if you can get a hold of some garlic scapes that are in season, grab a bunch and make some hummus. Hope you enjoy!