The lovely pale green color of the hummus is from the garlic scapes. I picked our first snap peas of the season to dip and served organic whole wheat pitas for Xav while I dipped gluten free blue organic corn chips. Cheese for those that eat dairy is a wonderful compliment and a soup (I made a scallop chowder). This is a version of my classic house hummus. Instead of using garlic I substituted with garlic scapes. Depending on how many you add you will get a light delicate garlic flavor or add more to intensify the experience.
1 cup dried chick peas; soaked over night, rinsed and boiled till soft (or 2 cups canned chickpeas drained and rinsed)
2 Tablespoons lemon juice
2 Tablespoons olive oil
1/4 cup water
5-10 garlic scapes; cut into 1/2-3/4 inch lengths
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
if necessary- add more water, 1 tablespoon at a time for consistency
Traditional hummus uses tahini but my family prefers it without. If you like the traditional style add 2-4 Tablespoons tahini.
Place all ingredients into a food processor or blender and process until smooth and creamy (this will take longer than usual since the scapes need to be ground finely). At this point you will see if more water is needed for consistency. Add more water one tablespoon at a time as you process. Taste and add more salt if needed. To add a kick you can add some cayenne pepper. Serve hummus with vegetables and/or crackers for dipping (gluten intolerant or celiac will find that tortilla chips dipped in hummus is delicious). To make this into a light summer meal add cheese and fruit.