Garlic lovers rejoice! Turn your hummus into a beautifully colored, garlic scented dip with Garlic Scape Hummus.
It’s the most wonderful time of year, it’s garlic scape season! If you thought my love for ramps was intense, it’s nothing compared to how I feel about garlic scapes.
I first tried them a few years ago when a friend whirled up a big batch of pest for her birthday party. Magically and eye opening would be the words to describe it. Plus garlicky, pungent, impossible to put down and eye catching green. What is this we all said?
Garlic Scapes – the tops of hard neck garlic that farmers trim off to allow what’s growing underneath, the bulbs to continue their path to harvest in the fall.
Whoever discovered that we could eat this is a genius.
Since that first day years ago when I had my first taste of garlic scapes, I go nuts when they return. My local food co-op sent out an email that they were in stock and since the shop is just around the corner from me I jotted over to pick up an unhealthy amount for 2 people.
What? I can’t help it, they last a really long time and they freeze well if you don’t get to your batch right away. Plus who knows how many you’ll end up using at one time, better to have too much than too little I say.
Pesto, pickled, sauteed and dipped the options are endless but this year I was feeling hummus with my scapes. Honestly, anywhere you use traditional garlic you can replace with scapes. In this case you end up with a gorgeously hued hummus with a nice garlic bite. Depending on your love for it you can start with 1-2 garlic scapes or add 4-5 (like I did with mine). Any more might be a little too much, but I leave that option up to you.
The season is short, so head out to the farmer’s market to pick yours up now. You only have a few weeks left. In fact, I might just go do that today!
Ingredients
- 1 - 14.5 ounce can garbanzo (chickpeas) beans, 1/4 cup liquid reserved
- 2 tablespoons tahini
- 2-4 garlic scapes, depending on your preference
- 1 lemon, juiced
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 to 3/4 cup extra virgin olive oil
Instructions
- In the bowl of your food processor place the garbanzo beans, reserved liquid, tahini, garlic scapes, lemon juice, salt and cayenne pepper. Pulse until completely broken up into a paste.
- With the motor running drizzle the oil from the top, stopping when the hummus is smooth and creamy. You may or may not need all the olive oil.
- Refrigerate until chilled or serve immediately. Drizzle a small amount of olive oil on top before serving.
- Store any extra hummus in an airtight container in the refrigerator for up to 1 week.
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I might love you. And this. Because garlic.
I’ve never heard of garlic scapes. I’m intrigued! They definitely sound worth trying (as does this hummus!)
I really hope that I can find some of these garlic scapes this year! I can never find them around here! I need to come visit so that you can make some of this for me! haha
I think this was a great option…I love hummus!
I love garlic scales and this looks incredible!
I have never tried garlic scapes – but seeing this recipe, I need to try to find some – quickly!
This is one of my favorite things to do with scapes!
I can’t tell you how hungry this is making me. I love hummus…and covet garlic scapes when I can actually find them…so, this is a no-brainer!
I saw the most beautiful garlic scapes at a farmer’s market this morning and now I’m wishing that I bought them! I’ll bet this hummus is packed with flavor.
I just picked up some garlic scapes without a plan…this will be what I use them for. Looks so creamy!
Mmmm. This would be dangerous to set in front of me because I think I’d eat the entire bowl by myself. Love garlic. Love hummus!
I think the hummus will be wonderful! Makes great pesto as well. I grow my own garlic every year and I just cut my scapes. Another delicious use…. wrap each scape in a strip of bacon and grill or roast!!!