Friday, June 14, 2013

Hummus with Garlic Scapes

Another great way to use garlic scapes... and kohlrabi!  

Farm lunch

adapted from Paula Wolfert's Hummus at

makes 4 cups

1 1/2 cups dried chickpeas, soaked overnight (alternatively, two 15-oz cans of chickpeas can be used)
1 teaspoon kosher salt, divided
6 garlic scapes, chopped
3/4 cup tahini (sesame seed paste)
1/2 cup fresh lemon juice, and more to taste
2 Tablespoons olive oil, plus extra to drizzle
1/2 cup water
cayenne, paprika or za'atar
chopped parsley
crackers, carrot sticks, sugar snaps, and/or kohlrabi (see below) for dipping

1. Rinse the soaked chickpeas well and drain them before putting them in a saucepan and covering them with plenty of fresh water. Bring to a boil; skim, add one-half teaspoon salt, cover and cook over medium heat, about 1 1/2 hours, until the chickpeas are very soft (you might need to add more water).

2. Place tahini, lemon juice, olive oil and 1/2 teaspoon salt in the work bowl of your food processor, and process until it turns white.  Add water and process until completely smooth.

3. Drain the chickpeas, reserving their cooking liquid. Add the chickpeas and garlic scapes to the sesame paste mixture and process until well-blended. Thin to desired consistency with reserved chickpea liquid. Adjust the seasoning with salt and lemon juice. The hummus can be kept in an airtight container in the fridge for up to a week. Serve, sprinkled with paprika (or za’atar) and parsley and drizzled with oil.

Note: I love to serve kohlrabi with hummus (or any other dip); this relative of broccoli and cabbage doesn't have a strong flavor on its own, but peeled and sliced raw, it's delightfully crisp and complements this hummus perfectly.   

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