Because garlic scapes have such a short season (early summer), I’ve been on a garlic scape kick, using them in as many ways as I can. Last week, I made Lentils with Garlic Scapes and the week before that, I made Beet Greens with Garlic Scapes.
All delicious. But this week I decided to use the scapes in its purest form: raw.
Hummus provides protein from the beans and tahini, which is made from sesame seeds, while showcasing the seasonal flavor of the scapes. This recipe comes together easily and quickly. Use whatever fresh herbs you like—I used parsley and basil because it’s what I happened to have on hand, but almost any herb will do.
Enjoy them while they last.
White Bean Hummus with Garlic Scapes
Makes 1½ to 2 cups
½ cup chopped garlic scapes
1 to 2 tablespoons fresh lemon juice
1 (15-ounce) white or roman beans (the photo below shows roman beans)
1 teaspoon kosher salt
¼ cup tahini
¼ cup fresh herbs of your choice (I used parsley and basil)
Freshly ground black pepper to taste
3 tablespoons extra virgin olive oil
Place the scapes and 1 tablespoon lemon juice in a food processor and process until finely minced. Stop the machine and scrape down the bowl; process a few more seconds.Add the remaining ingredients, except the oil. Start the machine and drizzle in the oil through the feed tube. Process until fairly smooth. Taste and adjust seasoning, if needed (add the other tablespoon lemon juice, if you feel that flavor needs to pop more).Serve with pita or flat bread, crudités, or pita chips.