Garlic Scapes Hummus
June 21, 2009
I had intended to make a White Bean and Garlic Scapes Dip, but forgot to buy white beans. Thankfully, I had an extra can of chickpeas in my pantry, so I turned my garlic scapes into a successful hummus instead. I loosely followed my usual hummus recipe, adding the scapes to the food processor first to get them to just shy of a puree. Then the chickpeas (reserving the liquid), tahini, salt, and lemon juice. I wanted to showcase the garlic flavor, so I didn’t add any other spices like I would otherwise (cumin, cayenne, and red pepper flakes).
I didn’t notice that much of a difference in the flavor of the scapes versus a regular garlic clove. Perhaps a faint grassy, more herbal flavor. I even tried a piece of the garlic scape alone before it went into the hummus, and again didn’t taste much of a difference. Considering the number of devout scape worshippers I have found online, this seems like some kind of allium-ental blasphemy — but I just report it like I taste it.
If I get garlic scapes again this week, I’ll try stir frying them. I’ve read that they have a similar consistency to green beans or asparagus when cooked this way.
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Filed under: CSA,Veggie Mains
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 
2 Comments
1. chickinthekitchen.com &ra&hellip | June 21, 2009 at 9:13 pm
[...] in the spring and summer, we did bagels and lots of smoked fish. I also made some egg salad and hummus using garlic scapes, which were both [...]
2. chickinthekitchen.com &ra&hellip | June 11, 2010 at 10:03 pm
[...] peas, and I did a quick stir fry with the zucchini, bok choi, and some garlic scapes. I will make hummus with the rest of them. The kale will mix with potatoes on Sunday for a rustic salad side dish. I [...]
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