Garlic scapes are my favorite find at spring and summer farm markets. Garlic scapes are the stalk or stem of the garlic bulb. The scapes are harvested before they have a chance to flower and mature. They have a delicious, garlicky flavor and you can use them just as you would fresh garlic. Scapes are a common ingredient in stir-fries and sautés (and hummus 👇🏽👇🏽👇🏽). They make a tasty addition to pestos and you can add them to your list of vegetables to toss on the grill.
Choosing & Storing Garlic Scapes
Scapes are long, thin (think garlicky green onions) and should be bright green with no blemishes. They’re sold by the bunch in late spring and early summer when they’re easily found at farmer’s markets. Store your scapes in the fridge in a resealable plastic. They should last for 2-3 weeks.
Garlic Scape Hummus
I have a thing for hummus, especially a garlicky hummus (receipts). This Garlic Scape Hummus is my summertime jam! It gives me the yum of hummus with an extra garlicky kick from the scapes. Make this and let me know how much you love it.
Rinse scapes and pat them dry before chopping.
Make sure beans are thoroughly drained before using. Excess liquid will give you a soupy hummus.
2 tablespoons freshly-squeezed lemon or lime juice
½ teaspoon sesame oil
1/3 cup olive oil
Salt and pepper, to taste
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.
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