Vegan Hummus Recipe with Garlic Scapes

In this post, we will discuss how to make this vegan hummus recipe, what are garlic scapes, and how to store garlic scapes!

So, what are garlic scapes?

These long stems that resemble either scallions or something from a Tim Burton movie are actually the buds of a garlic plant. I first came across this unique-looking food item a few years ago in my CSA share. Being curious, I asked myself what are these and what do I do with them? Well, there is quite a bit you can do with garlic scapes; using them as you would regular garlic try them in pesto, sauces, and a sautéed dish. They also are excellent grilled like scallions or finely chopped in a compound butter as my friend did recently (great idea!). Since it is the summer I had to try a fun appetizer and garlic scape hummus came to mind!

Vegan Hummus Recipe with Garlic Scapes

I feel silly saying this, but this is my first time making hummus. Not sure what took so long since this is such a simple (and tasty) dish to make! Besides it being incredibly easy, it's also extremely versatile. So feel free to blend in additional toppings, such as sun-dried tomato, basil, pesto, or roasted beets (this one makes a gorgeous fuchsia color).

Hummus mainly consists of chickpeas and tahini with the addition of spices, oil, and garlic. For a twist on hummus, you could use black beans in place of chickpeas for a tasty dip with tortilla chips, or avocado for an alternative to guacamole. My garlic scape hummus recipe came out on the thicker side. If you prefer a smoother, thinner consistency, try adding a little bit more olive oil or aquafaba (the liquid from canned chickpeas). Did I also mention very little cleanup?! It is all done in a large food processor; I use the 14-cup version from Cuisinart and love the food processor for its versatility in the kitchen!

Instead of using chips or crackers, sneak in extra veggies! Hummus and vegetables are the new peanut butter and jelly! Not really, but still delicious! Try my version on top of mini cucumber boats. Simply scoop out the seeds with a small spoon and stuff with hummus.

How to Store Garlic Scapes:

1. Refrigeration: The best way to store garlic scapes is in the refrigerator. Place them in a perforated plastic bag or a loosely wrapped damp paper towel to maintain their freshness. Store them in the vegetable crisper drawer, where the temperature is slightly cooler and more consistent.
2. Trimming: Before storing, you can trim the ends of the garlic scapes if they are dried out or discolored. This helps to prolong their freshness.
3. Use them promptly: While garlic scapes can last for up to a week in the refrigerator, they are best enjoyed when fresh. Try to use them within a few days for the best flavor and texture.
4. Freezing: If you have an abundance of garlic scapes and want to preserve them for longer, you can freeze them. Trim the scapes to your desired length, blanch them in boiling water for about 1-2 minutes, then quickly transfer them to an ice bath to stop the cooking process. Pat them dry and place them in a single layer on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag or container and store them in the freezer for up to several months.

And, not sure what to do with leftover tahini or chickpeas? Try them in blondies or brownies for a fun take on desserts!

In summary, I hope you learned how easy it is to make hummus and how to store garlic scapes. Have a wonderful season at your local Farmer's Market this year!

Feel free to leave any feedback or comments below!

XOXO Bunny

Healthy Homemade Garlic Scape Hummus

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A homemade hummus with seasonal garlic scapes! This dish makes an excellent appetizer or healthy snack!

• Author: Katie
• Prep Time: 5 min
• Cook Time: 5 min
• Total Time: 10 minutes
• Yield: 12 1x
• Category: Appetizer
• Cuisine: Mediterranean

Ingredients

Units USM Scale 1x2x3x

One 14 ounce can of chickpeas, rinsed and drained (save liquid if not using olive oil or water), about 2 cups

½ cup tahini

4 tablespoons garlic scapes, chopped (about 5 stems)

4 tablespoons lemon juice

1 teaspoon ground smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

3 tablespoons olive oil (can also use water or aquafaba)*

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Instructions

In a large food processor, combine all ingredients except the olive oil. Pulse until well blended. Slowly pour in the olive oil until a smooth consistency is achieved. Add more oil one tablespoon at a time if you prefer a thinner consistency.

Notes

This hummus version is on the thicker side. If you prefer a thin consistency, add olive oil, water, or aquafaba (liquid from canned beans) one tablespoon at a time.

Nutrition

• Serving Size: ¼ cup
• Calories: 140
• Fat: 10g

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