Garlic Scape Hummus

June 13, 2018


This recipe is really easy but a word of warning though . . . Garlic Scapes are potent little things!!  This past weekend we made Garlic Scape Hummus. It was good, but the garlic taste was really strong and we came to the conclusion that we used too many Garlic Scapes.  Using a food processor might have released more flavor, also, so we'll probably hand chop next time.  We tried to neutralize the garlic a little by adding some Olive Oil Mayo (you could use sour cream, too) and that seemed to work.  Oh, we can't forget the Feta Cheese we added too.  This was a nice addition to the dish.  We will definitely try this recipe again with a few less Garlic Scapes.  This hummus went great with veggies and Pita Chips and my husband even put it on his grilled Garlic Parmesan Sausage.  As you can imagine, our breath wasn't the best after this meal!


One of our producers mentioned he sautéed the Garlic Scapes and they were really good.  When they are available again, I'm buying them!



Garlic Scape Hummus



1 ½ cups chopped garlic scape

1 can garbanzo beans, drained and rinsed

2 tablespoons freshly-squeezed lemon or lime juice

½ teaspoon sesame oil

1/3 cup olive oil

Salt and pepper, to taste



1.    Combine the scape, beans, lemon or lime juice and sesame oil in a food processor and process until smooth, about a minute. While the processor runs, gradually add the olive oil and continue processing until the hummus is smooth and creamy. Season to taste with salt and pepper. Serve with sliced veggies or pita chips.


2.    Serves 4-6.


Found on Pinterest.  Cooking Clarified with Chef Danielle Turner


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