- 1 can (15.5 oz) Chickpeasdrained and rinsed
- 1/3 cup Garlic scapeschopped
- 3/4 cup Tahini
- 3/4 cup Lemon juicefreshly squeezed
- 1/4 cup Water
- 1/4 cup Olive oilextra virgin
- 1 1/2 tsp Cumin
- 1 tsp Sea salt
Vegan Hummus with Garlic Scapes
I love hummus and this Homemade Vegan Hummus with Garlic Scapes recipe is one of my favorite takes on classic hummus. I can’t be without a jar of it in my fridge. I eat it with carrot and cucumber sticks, on crackers, in flatbread sandwiches. It’s great to beat the hunger pangs. I often add extra ingredients like roasted peppers, sun dried tomatoes or garlic scapes to classic hummus to give it an extra something.
Garlic scapes are the thin, curly, green stalks that grow from the bulbs of garlic plants. These are in abundance in my local farmer’s market every Spring. I think they are delicious and bring a nice subtle garlic flavor in a dishes. In this recipe, I combine canned chickpeas with garlic scapes, tahini, lemon, water, olive oil, cumin and salt to make a creamy hummus.
To make my version of Homemade Hummus with Garlic Scapes, you will need the following ingredients:
So, how do you make Homemade Hummus with Garlic Scapes?
Steps to make Vegan Hummus with Garlic Scapes
1 | Blend the chickpeas, tahini, lemon and garlic scapes | 5 |
Add the chickpeas, tahini, and lemon juice with garlic scapes to a food processor and blend until combined. | ||
2 | Add water to loosen the mixture | 5 |
Add the water and process again to loosen the hummus. | ||
3 | Pour in olive oil | 2 |
Pour in the olive oil slowly and continue to process until fully blended. | ||
4 | Add cumin and salt | 2 |
Add the cumin and season with salt to taste. | ||
5 | Store | |
This hummus will keep for a few days in a covered container in the refrigerator. You can also freeze the hummus. | ||
6 | Serve | |
Serve on a crackers or flatbread. | ||
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