Garlic scapes are the flower bud of the garlic plant and are cut to force the garlic bulbs to grow bigger. Some gardeners throw these away! The flavour is less pungent than a garlic clove and has a subtle scallion flavour. How to use? Think of how you would cook a green vegetable (stir-fry, sauté, steam, grill) and go from there.  Hummus is a favourite go-to dip when I want something in a pinch. I usually have canned chickpeas (garbanzo) in the pantry ready for when I make a salad, curry, falafel or hummus.  You can easily whip this up in about 10 or so minutes.

Serves 4 as a dip
1 1/2 cups canned chickpeas, rinsed and drained
handful garlic scapes roughly cut into 1/2-inch pieces
olive oil
1/2 lemon
sea salt and freshly ground black pepper
1 to 2 teaspoons tahini paste (homemade or purchased)

Sauté scapes in a splash of olive oil over medium heat until slightly soft. Add to a food processor. Toss in chickpeas and a splash of olive oil. Pulse until combined. Add tahini paste, squeeze a bit of the lemon juice, salt and pepper, and more oil if needed. Pulse then taste and adjust according to your liking.

Serve in a bowl and add a splash of olive oil.

The Culinary Chase’s Note:  As the ingredients serve as a guideline, change the amounts to suit your own taste.  Serve the hummus with toasted pita bread, crudités or favourite cracker.  Enjoy!