Garlic Scape Hummus Food

GARLIC SCAPE HUMMUS

Garlic Scape Hummus image

If you can get your hands on garlic scapes during the very short season, they make a very tasty garlic substitute in hummus. If not serving right away, transfer hummus to a container, drizzle with olive oil, and close tightly with a lid and refrigerate.

Provided by nch

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 10m

Yield 12

Number Of Ingredients 8

Ingredients

3 garlic scapes
1 (15 ounce) can garbanzo beans, drained
⅓ cup tahini
¼ cup freshly squeezed lime juice, or more to taste
⅛ teaspoon chili powder
1 teaspoon salt, or to taste
2 tablespoons extra-virgin olive oil
1 teaspoon snipped garlic chives

Steps:

Remove the blossom end and the opposite fibrous end of each garlic scape. Remove any fibrous skin by breaking the scapes into 1-inch pieces and peeling it off. Keep the skin on young and pliable scapes; chop coarsely.
Place drained garbanzo beans in the bowl of a food processor. Add chopped scapes, tahini, lime juice, and chili powder. Process until smooth, scraping down the sides of the bowl. Add water, 1 tablespoon at a time, if hummus is too stiff. Pulse until hummus has the desired consistency. Season with salt.
Transfer to a bowl, drizzle with olive oil, and sprinkle with snipped garlic chives.

Nutrition Facts : Calories 97.9 calories, Carbohydrate 8 g, Fat 6.7 g, Fiber 1.8 g, Protein 2.8 g, SaturatedFat 0.9 g, Sodium 266.2 mg, Sugar 0.2 g

CLASSIC HUMMUS

Classic Hummus image

Provided by Katie Lee Biegel

Categories appetizer

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

Two 15-ounce cans chickpeas, drained, liquid reserved
1/4 cup freshly squeezed lemon juice
1/4 cup tahini
1 teaspoon ground cumin
2 cloves garlic
1/2 cup extra-virgin olive oil, plus more for serving
1 teaspoon kosher salt
Smoked paprika, for serving, optional
Vegetable crudite and pita chips, for serving

Steps:

Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.
To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top. Garnish with a sprinkling of smoked paprika if using, and serve with vegetables and pita chips for dipping.
Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

EDAMAME HUMMUS WITH GARLIC SCAPES

Edamame Hummus with Garlic Scapes image

Glorious garlic-and-edamame-flavored hummus. I think this is my new favorite and a great way to use up garlic scapes from your CSA box.

Provided by M&BCinciND

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 25m

Yield 24

Number Of Ingredients 8

Ingredients

1 (16 ounce) package frozen shelled edamame (green soybeans)
5 tablespoons cashews, or more to taste
3 teaspoons salt, or as needed
1 cup green garlic (garlic scapes), cut into pieces
1 teaspoon coriander
1 teaspoon black pepper
1 small lemon, finely zested and juiced
¾ cup extra-virgin olive oil, or more as needed

Steps:

Bring 6 cups of water to a boil in a saucepan. Add edamame and cook until soft, 4 to 5 minutes. Drain and refrigerate for 10 minutes.
Combine cashews and 1/8 teaspoon salt in the bowl of a food processor. Pulse until blended, scraping sides multiple times until mixture has a firm, dough-like consistency. Add cooked edamame, garlic scapes, coriander, pepper, lemon juice, lemon zest, and 2 teaspoons salt and pulse to desired consistency. Pour olive oil in slowly, with the processor running, until hummus is smooth. Season with more olive oil, salt, and pepper to taste.

Nutrition Facts : Calories 110.8 calories, Carbohydrate 5 g, Fat 9.2 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 306.1 mg, Sugar 0.2 g

HUMMUS

Hummus image

Hummus is basically chickpea paste. In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za'atar.

Provided by Mark Bittman

Categories easy, quick, dips and spreads, appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
1/2 cup tahini, with some of its oil
1/4 cup extra virgin olive oil
2 cloves peeled garlic, or to taste
Juice of 1 lemon, plus more as needed
Salt and freshly ground black pepper
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Chopped fresh parsley leaves for garnish

Steps:

Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.
Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 209 milligrams, Sugar 0 grams

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