Just spoke with my favorite farmer this morning. She’ll continue having garlic scapes at the Saturday market for another two weeks. As she and her husband have 4000 heads of garlic in their garden, they’ve got lots of garlic scapes to sell. So I’ll continue making Garlic Scape Pesto for the next two weeks . . . and Garlic Scape Hummus.
Garlic Scape Hummus
Mmm, I love this deliciously full flavored hummus. All it takes to become so tasty is subbing the garlic with Garlic Scape Pesto. And the texture? wonderful with its slight crunch from the pesto’s finely chopped walnuts and scapes. Getting this texture comes from blending a little over half of the pesto with the hummus. Then swirling in the rest. As with all hummus, it’s even more enjoyable when served as they do in the Middle East, with a drizzle of really good olive oil.
Over the past few months my favorite hummus recipe has undergone some very tasty transformations. First with Preserved Lemons and now with Garlic Scape Pesto. Many possibilities still to explore. As our garden arugula is thriving and deliciously peppery, arugula pesto hummus may be next in line. I’ll let you know.
- Large leaf of lettuce
- Spread of Garlic Scape Hummus
- Three half slices sweet, ripe tomatoes
- Wedge of ripe avocado
- Leaves of sharp arugula
- An extra dollop of Garlic Scape Pesto
Enclose the filling in the lettuce leaf and enjoy. Perhaps for breakfast, as I do. Colorful, flavorful and satisfying.
Other possible additions might include chive flowers, fresh herbs, wedges of hard-boiled eggs, sun-dried tomatoes, roasted peppers, sliced Kalamata olives, soft goat cheese, oh my.
My go to hummus recipe made with lots of Garlic Scape Pesto replacing the cloves of garlic. Some of the pesto gets blended into the hummus. The rest gets luxuriously swirled throughout. Such a tasty blend of flavors and textures that my husband asked me to make two batches at the same time. He added that he would like to “eat a lot of it” without depriving me of my share. 😉
This recipe is easily halved or doubled.
Makes 4 cups
Total time: 15-20 minutes
2 15-ounce cans (3 cups) organic chickpeas/garbanzo beans, drained, reserving the liquid from one of the cans
3 tablespoons tahini
2 teaspoons ground cumin
½ teaspoon ground coriander
1/3 teaspoon Aleppo pepper flakes
¾ teaspoon high quality salt
12 twists freshly ground pepper
¼ cup fresh lemon juice
¼ cup plus 1 tablespoon olive oil
¼ cup plus 1 tablespoon reserved liquid from can
1/3 cup plus ¼ cup Garlic Scape Pesto
- Place all the ingredients except for the Garlic Scape Pesto in the food processor bowl.
- Process for 4 minutes. Stop the processor to clean the sides of the work bowl once or twice to incorporate all of the ingredients.
- Add the 1/3 cup Garlic Scape Pesto. Process for 1 minute.
- Swirl in the ¼ cup Garlic Scape Pesto.
- Store in the refrigerator for up to a week.
- Serve drizzled with additional olive oil.