Oven Roasted Garlic Scape Hummus

Still have some garlic scapes tucked away in your refrigerator? They make a delicious incorporation into homemade hummus – check out the recipe below!

I finally pulled out the organic Taproot Farm garlic scapes I had tucked away in my refrigerator. I have been contemplating a perfect way to use them in a recipe, and I was curious how oven roasting small pieces and blending them into a hummus recipe would turn out. The result was very flavorful and full of texture – not too garlicky, with chewy pieces of roasted garlic scape tucked into every bite. I loved pairing this hummus with other Taproot Farm vegetables I had on hand (cucumbers, Hakurei turnips, radishes), as well as pieces of my favorite garlic naan. This recipe is perfect for an appetizer, side addition to any meal, or spread/dip paired with your favorite snacks or salads. I hope you all enjoy this simple and unique recipe as much as I have – happy cooking and eating! 🙂

Interested in other ways to use garlic scapes? Check out these additional recipes from my blog!

Very Veggie Smoked Salmon Bagel: Toasted Onion Poppyseed Bagel Covered with a Homemade Vegetable Cream Cheese and Topped with Sliced Cucumber, Smoked Salmon, Dill, Parsley and Black Pepper

Fennel, Broccoli, Spinach and Zucchini White Naan Pizza

Kitchen Tools:

Sheet Pan

Parchment Paper

Oven

Mixing Bowls

Scissors

Measuring Cups

Measuring Spoons

Spatula

Food Processor

Ingredients:

1 Cup Garlic Scape Pieces

Olive Oil

1 ~15 Ounce Can of Chickpeas

Cold Water

1/3 Cup Unsalted & Unsweetened Tahini

1/2 Large Lemon, Juiced

1 Teaspoon Fine Sea Sat

1/2 Teaspoon Ground Cumin

Extras: Salt, pepper, olive oil, fresh torn herbs, and vegetables/bread of choice for dipping/spreading!

Instructions:

1. First, preheat your oven to 425°F.
2. While oven is preheating, cut your garlic scape strands into ~0.5 in pieces (I use scissors to do this, but you could also use a knife).
3. After scapes are cut into pieces, combine the scapes with 1 tablespoon olive oil in a mixing bowl and mix until pieces are evenly coated.
4. Line a sheet pan with parchment paper and pour scape pieces/olive oil on top, using a spatula to spread into a single layer.
5. Roast your garlic scapes for approximately 20 minutes (tossing halfway) until the pieces are wrinkly and browned.
6. Allow garlic scapes to cool to room temperature.
7. While garlic scapes are cooling, rinse and drain your can of chickpeas.
8. Combine chickpeas with two tablespoons of olive oil and blend.
9. Next, add two tablespoons of cold water and blend.
10. After that, add tahini and blend.
11. Next, add in the juice of the 1/2 of lemon and blend.
12. After that, add two more tablespoons of cold water and blend.
13. Then, add in your cooled garlic scape pieces and blend.
14. Lastly, add salt and cumin, then blend.
15. Remove hummus mixture from food processor and give some final mixes in a storage bowl. Allow hummus to chill for one to two hours and mix again before serving (this allows all the flavors to meld together nicely).
16. Top hummus with extra olive oil, salt, pepper and fresh torn herbs if desired. Serve with bread and vegetables.
17. Enjoy!

Recipe by © Alysha Melnyk 2019

The Kitchenologist©

@alyshamelnyk