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Garlic Scape Pesto and Hummus Dip Recipe

with Guest Blogger, Laura Knott

In this recipe, certain ingredients are not essential but they do enhance the result, making it smoother, richer or both. You may omit the spinach or pine nuts, for example, if you don't have them, but they are nice touches.


1-2 cups of garlic scapes

1-1 1/2 lemons

1 can chickpeas, drained

1/8 - 1/4 teaspoon cayenne pepper

1-2 cups extra virgin olive oil

1-2 teaspoons salt

2-3 cups tender greens such as spinach, arugula, spicy greens mix

2-3 tablespoons sesame tahini

1 cup or more finely grated parmesan or Romano cheese

1 cup pine nuts


Remove tops from 1-2 cups of scapes and reserve as decorations; cut in 2" lengths. Process with 1/2 - 1 cup olive oil in food processor for 2-3 min. until finely chopped.

Add drained chickpeas.

Add 2-3 tablespoons sesame tahini.

Add juice of 1 - 1 1/2 lemons, seeds removed.

Add 1/8 - 1/4 teaspoon cayenne pepper, to taste. You (I) want it to have an edge, but not to be overtly Hot.

Add 1-2 teaspoons salt - I use kosher, but any will do. Salt to taste, not too much.

Process until chickpeas are finely ground.

You may want to taste at this point to see if more cayenne is needed. Note that the sauce will "heat up" as it sits.

Add 2-3 cups spinach or spicy greens or arugula, whatever you have, for more green color and to lighten the hummus. Process until finely ground and well integrated in sauce.

I also added 1 cup finely grated parmesan and a cup or so of pine nuts, also all ground in for another minute or two.

You want the sauce to be smooth for dipping. The raw scapes resist chopping so they require a good deal of processing. The end result will still have a little texture from the scapes and the pine nuts - a good thing!

As a dip, finish by putting dip in a bowl and dribbling fine extra virgin olive oil over it. As a future revision I would add some lightly toasted cumin seed: heat 1 teaspoon whole cumin seed in a skillet until it begins to be aromatic; grind it coarsely in a mortar; mix 1/2 in the dip.

Sprinkle the remainder over the top.

About the Contributor

NJ Garden blogger Laura Knott considers dirt her vehicle for both triumph and disaster. She chronicles her gardening misadventures while offering helpful how-tos and tasty recipes. Read, laugh, learn, and shop for natural products that Laura creates using her own, homegrown ingredients, at www.laurashomegrown.net.

GardenBedsNJ.com is owned by Mike Hyde and 4 Seasons Lawn Care. We build, deliver and install raised garden beds to Hunterdon and Warren Counties in NJ and Northampton County, PA.

Contact us for more information: 908 783 5733 or email mikehyde@4seasonslawns.com today!

Photo property of Laurashomegrown.net


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