Garlic Scape Hummus

Oh, how garlic scapes make me swoon.  Before last summer, I didn't have much of a clue as to what garlic scapes were.  Scapes sounds like a disease, and paired with the word "garlic" sounds like something a vampire might acquire if he's come into contact with the stuff.  In fact, garlic scapes are the lovely shoots that spiral up from garlic around this time of year if you were wise enough to get them into the ground last autumn.  The curly-que shoots take energy away from the development of the garlic bulb, so farmers, including Laura, the lovely farmer who works so hard to give me my CSA share every Wednesday, pluck them off.  This allows the garlic to mature and yields a wonderfully crunchy spicy treat. This gorgeous tendril is perfect for a bouquet, eaten raw, or diced into salads, stir fries, or hummus.  I've put them into cookies too, but that shouldn't surprise you by now, should it?

 

Needless to say, I was delighted when Laura had a large bunch tucked into our CSA box.  My garlic scape hummus has a vibrant kick to it, and is perfect for snacking on these warm summer days.  It has a refreshing taste, and using whole sesame seeds instead of tahini gives each bite a small and delicate crunch.  Although I've just learned about garlic's rajastic and tamasic qualities (see my post about the gunas), there's no way I could pass up this seasonal treat.

 Garlic Scape Hummus

• 2 cups of cooked chickpeas (I made mine in the crockpot, but you can use canned if you wish)
• 12 garlic scapes, chopped, with one reserved for garnishing
• 3 scallions, chopped
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon freshly ground pepper
• 1/4 cup sesame seeds
• 1/4 cup water or extra virgin olive oil

Place all ingredients except the water or olive oil into a blender or food processor.  Let blend until smooth, adding the water/olive oil slowly until desired consistency is reached.  You may need to add more water or oil, depending on how things go.  Garnish with the one chopped up scape, a sprinkle of paprika and sesame seeds and a pinch of freshly ground pepper.  Serve with gluten-free crackers, carrots, or use as a topping on your meal.