Hummus is one of those foods that I can’t get enough of, but I’m rarely motivated enough to make from scratch. Why bust out the food processor when you can just buy a little tub of Sabra, right?
I’ll tell you why in three simple words: Garlic Scape Hummus.
I’ve been having so much fun experimenting with garlic scapes in everything since we got them in our week four basket, but this is far and away the best use of garlic scapes I came up with. Combine that with the deliciously fresh tabouli I made from the curly parsley in our week five basket, and you have an incredible lunch for the whole week.
I ate this on crackers, served with sliced turnips from our week six basket, on top of a bed of salad greens, and slathered all over the carrots from our week seven basket! Please make this for yourself, and don’t delay.
Garlic Scape Hummus
- 2 19 oz. cans chickpeas (3.5-4 cups cooked chickpeas), drained and rinsed
- 5-6 garlic scapes, chopped
- Tsp kosher salt
- Juice & zest of one lemon
- 1/2 tsp red pepper flakes
- 1/4 cup water
- 1/4 cup olive oil
Combine all ingredients in food processor and process until smooth. Add small amounts of water or olive oil if thinner consistency is desired.
- 1 bunch curly parsley, finely chopped
- 1/2 cup cooked quinoa
- 1/2 tomato, diced (or a whole tomato if you love tomatoes!)
- 3-4 diced young onions, diced
- Juice & zest of 2 lemons
Combine all ingredients. Serve atop hummus and crackers!