Scape Hummus

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Recipe - Scape Hummus

From the Weston Kitchen


  • 3  15 oz cans garbanzo beans, drained and rinsed
  • 3/4 cup tahini
  • 3/4 cup fresh lemon juice
  • 1/3 - 1/2 cup chopped garlic scapes***
  • 1/4 cup water
  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons cumin
  • 1 teaspoon sea salt

***One of my favorite Spring rituals is the appearance of scapes at the local market.  Scapes are flower stalks that rise from the root of a plant, and in this case, garlic.They need to be cut early in the growing season so they don't take nutrients away from the actual garlic bulb that isn't harvested until later in the year. They are a great addition to many recipes, and taste like a cross between a green onion and garlic, with a hint of asparagus.

Scapes are great tossed in a stir fry, in some scrambled eggs, and especially good in hummus.


  1. Pulse scapes in blender until broken up
  2. Add garbanzo beans, tahini and lemon juice and blend until smooth
  3. Add water as needed to thin
  4. Slowly drizzle olive oil into mixture
  5. Add salt and cumin and blend a final time

Pro Tip: When serving hummus, drizzle olive oil over top and dust with cumin for effect


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