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garlic-scapes-hummus

garlic scapes hummus

garlic scapes hummusGarlic 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)

garlic scapesSauté 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!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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