Garlic Scape Hummus
The past couple of weeks we’ve rescued garlic scapes, those curly green tendrils that look like a cross between a string bean and a scallion. Did you receive any in your box this week? Available for a very short season, garlic scapes taste like chives with a mild, sweet garlic flavor. They can be chopped up and sautéed or kept whole and tossed on the grill. Use them as a substitute for basil in pesto or blend them into a vinaigrette for vegetables or pasta salad. They also add great flavor in dips and spreads, like green goddess dip, guacamole, and hummus, like we’re sharing here!
If you find yourself with more scapes than you can use this week, chop and toss them into freezer bags to use on demand in place of minced garlic or to add flavor to soups, sauces and sautées. They’ll keep up to 3 months in the freezer.
Hummus is traditionally made with fresh garlic, so we’re swapping in scapes for the garlic cloves in this recipe. This hummus is bright and herby with just the right amount of fresh garlic flavor. It makes a big batch to enjoy throughout the week with your favorite chopped Perfectly Imperfect vegetables, or on sandwiches and wraps.
Did you receive garlic scapes in your box this week? Show us how you’re using them! Be sure to snap a photo, share it to social, and tag us @perfectlyimperfectproduce so we can check it out!
Garlic Scape Hummus
Active time: 10 Min.
Total time: 10 Min.
Yield: 4 ¼ cups
2 14.5 ounce cans chickpeas (one undrained)
½ cup chopped Perfectly Imperfect garlic scapes
¼ cup tahini
Juice from ½-1 Perfectly Imperfect lemon
1 tablespoon olive oil
½-1 teaspoon Kosher salt
To serve: Assorted sliced Perfectly Imperfect vegetables, like bell peppers, broccoli, radish, cucumber, and carrots for dipping
In the container of a food processor (use a high powered blender for super smooth hummus), add the chickpeas (plus liquid from 1 can), scapes, tahini, lemon juice, olive oil, and ½ teaspoon salt. Blend until smooth. Check for seasoning and add more salt and lemon juice to taste.
Keep refrigerated for up to 4 days.
By Carolyn Hodges, MS, RDN