Garlic Scapes Hummus
Around here, garlic scapes are in season. I am lucky to have a dear friend who shared some with me- thanks Courtney!! I find myself cooking with them in everything I can. Everyone seems to be talking about scapes and looking for new ways to use them. There is even a word for it – scorpacciata.
Scorpacciata is an Italian word that means consuming large amounts of a particular local ingredient while it’s in season.
Scapes, if you didn’t know, are the tops of hard-neck variety garlic. They are cut off this time to year- to help the plants produce larger heads. They curl as they grow. You should be able to find them at your local farm market. They can be eaten raw or cooked. They can be a little woody when raw.
This time, I steamed the scapes, and added them to my hummus. The end result was really good. The scapes replaced the garlic cloves, adding their own personality to the dish. I switched the dish up a little more, by using avocado oil, instead of the traditional olive oil.
So here is one more recipe to use those lovely, seasonal garlic scapes.
Garlic Scapes Hummus
1 can garbanzo beans, drained- I used 2 cups of cooked garbanzos I had made from dried
½ c. chopped garlic scapes- 1 or 2 garlic scapes- steamed 5 minutes and chopped
¼ c. olive oil or avocado oil
2 T. lemon juice – about 1 lemon
2 T. tahini (sesame seed paste)
salt and hot pepper sauce to taste
Combine all ingredients in a blender or food processor until smooth. Adjust seasonings. Chill. Serve with pita bread, crackers or fresh vegetables. Also nice spread in a pita bread with sliced tomatoes, cucumbers and lettuce. Freezes well.
Cooking with Garlic Scapes
If you have never had garlic scapes, you don’t know what you are missing. Garlic scapes are the green shoots removed from hard-neck varieties of garlic. By removing the shoots, the bulbs will get bigger. So farmers and gardeners remove them. Garlic scapes curl as they grow, so they are easy to identify if you see some at your local farm market. They are showing up at farm markets around here right now.
Mine were a gift from a friend. Thanks, Courtney, for my scapes. Joe says thanks, too.
Garlic scapes are good served raw, or barely cooked. When cooked, the flavor mellows a lot. I love to steam garlic scapes for about 5 minutes, then just eat like fresh green beans, with butter and salt. I steamed a bunch of scapes- then chopped them up and added to potato salad. So tasty!! They can also be grilled! The slight charring gives them a wonderful smokey flavor.
They have a rich, garlic flavor that is all the sweeter because of the short time they are around. Enjoy them when you can- they will be gone soon. I sometimes use scapes in place of basil, in my pesto recipe, or combine them with parsley in a garlic scapes-parsley pesto. You can also combine the garlic scapes with cottage cheese in the blender- add a little lemon juice and hot sauce for a tasty dip. Here are some more recipes for cooking with garlic scapes.
Garlic Scapes Potato Salad
4-5 garlic scapes
2 lbs. red skinned potatoes*
½ cup minced sweet pepper
½ c. olive oil
½ c. apple cider vinegar
2 T. sugar
2 T. chopped parsley
2 t. fresh dill weed
Salt and pepper to taste
Hot sauce to taste
Steam the scapes for 5 minutes. Cool a little, and cut into ¾ -inch slices. You should end up with about 1½ of sliced scapes when done. Place in a medium bowl. Cook potatoes until tender. I baked mine in a microwave until tender and then cut into cubes. Baking them is also a nice way to cook the potatoes. You can also opt to cut into cubes first and boil the potatoes. Whatever method to cook the potatoes is fine with me. Take the potatoes, while still warm, and place in the bowl with the scapes. Mix the rest of the ingredients together in a small bowl and stir until sugar dissolves. Pour over warm potato mix, tossing to coat evenly. Adjust seasonings. Chill and serve. Serves 6-8.
* You can really use any potato you like.
Garlic Scapes Pesto Sauce
1 c. chopped scapes – you can also use half scapes, half parsley
1/4 c. olive oil
3-4 cloves garlic
Salt to taste
1/2 c. pine nuts, sunflower seeds, pecans or walnuts
1 c. fresh grated Parmesan cheese
Combine all ingredients, except the cheese, in a blender and mix until smooth. Stir in the cheese and toss over hot, cooked pasta or use as a sauce on meat and poultry. Sauce will keep a few days in the fridge and makes about 1 1/2 cups, enough for 1 lb. of cooked pasta.
Lebanese Garlic Sauce
1/2 c. chopped garlic scapes
1 cup lemon juice
1 teaspoon salt
2 cups olive oil
In the container of a blender, combine the garlic scapes, lemon juice and salt. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream. The mixture should become thick and white almost like mayo. Store refrigerated in a glass container. Nice on hot pasta, cooked rice or grains or brushed on meats while cooking. It also is a great salad dressing.
Garlic Scapes with Broccoli
1 c. chopped garlic scapes
1 1/2 teaspoons salt
1 bunch broccoli, cut into florets, steamed 5 minutes, cooled
1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/2 cup grated Parmesan cheese, or to taste
Place garlic scapes in a food processor with the salt and blend into a paste. Add olive oil, vinegar, and mustard. Pulse until smooth. Place garlic scapes mixture in a bowl and add the broccoli. Stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving. Tastes even better the next day!!!
Cooking with Garlic Scapes
If you have never had garlic scapes, you don’t know what you are missing. Garlic scapes are the green shoots removed from hard-neck varieties of garlic. By removing the shoots, the bulbs will get bigger. So farmers and gardeners remove them. Garlic scapes curl as they grow, so they are easy to identify if you see some at your local farm market. They are showing up at farm markets around here right now.
Garlic scapes are good served raw, or barely cooked. When cooked, the flavor mellows a lot. I love to steam garlic scapes for about 5 minutes, then just eat like fresh green beans, with butter and salt. I steamed a bunch of scapes the other day- then chopped them up and added to potato salad. So tasty!!
They have a rich, garlic flavor that is all the sweeter because of the short time they are around. Enjoy them when you can- they will be gone soon. I sometimes use scapes in place of basil, in my pesto recipe, or combine them with parsley in a garlic scapes-parsley pesto. You can also combine the garlic scapes with cottage cheese in the blender- add a little lemon juice and hot sauce for a tasty dip. Here are some more recipes for cooking with garlic scapes.
Garlic Scapes Potato Salad
4-5 garlic scapes
2 lbs. red skinned potatoes*
½ cup minced sweet pepper
½ c. olive oil
½ c. apple cider vinegar
2 T. sugar
2 T. chopped parsley
2 t. fresh dill weed
Salt and pepper to taste
Hot sauce to taste
Steam the scapes for 5 minutes. Cool a little, and cut into ¾ -inch slices. You should end up with about 1½ of sliced scapes when done. Place in a medium bowl. Cook potatoes until tender. I baked mine in a microwave until tender and then cut into cubes. Baking them is also a nice way to cook the potatoes. You can also opt to cut into cubes first and boil the potatoes. Whatever method to cook the potatoes is fine with me. Take the potatoes, while still warm, and place in the bowl with the scapes. Mix the rest of the ingredients together in a small bowl and stir until sugar dissolves. Pour over warm potato mix, tossing to coat evenly. Adjust seasonings. Chill and serve. Serves 6-8.
* You can really use any potato you like.
Garlic Scapes Pesto Sauce
1 c. chopped scapes – you can also use half scapes, half parsley
1/4 c. olive oil
3-4 cloves garlic
Salt to taste
1/2 c. pine nuts, sunflower seeds, pecans or walnuts
1 c. fresh grated Parmesan cheese
Combine all ingredients, except the cheese, in a blender and mix until smooth. Stir in the cheese and toss over hot, cooked pasta or use as a sauce on meat and poultry. Sauce will keep a few days in the fridge and makes about 1 1/2 cups, enough for 1 lb. of cooked pasta.
Lebanese Garlic Sauce
1/2 c. chopped garlic scapes
1 cup lemon juice
1 teaspoon salt
3 cups olive oil
In the container of a blender, combine the garlic scapes, lemon juice and salt. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream. The mixture should become thick and white almost like mayo. Store refrigerated in a glass container. Nice on hot pasta, cooked rice or grains or brushed on meats while cooking. It also is a great salad dressing.
Garlic Scapes with Broccoli
1 c. chopped garlic scapes
1 1/2 teaspoons salt
1 bunch broccoli, cut into florets, steamed 5 minutes, cooled
1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/2 cup grated Parmesan cheese, or to taste
Place garlic scapes in a food processor with the salt and blend into a paste. Add olive oil, vinegar, and mustard. Pulse until smooth. Place garlic scapes mixture in a bowl and add the broccoli. Stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving. Tastes even better the next day!!!
Cooking with Garlic Scapes
If you have never had garlic scapes, you don’t know what you are missing. Garlic scapes are the green shoots removed from hard-neck varieties of garlic. By removing the shoots, the bulbs will get bigger. So farmers and gardeners remove them. Garlic scapes curl as they grow, and are good served raw, or barely cooked. They are showing up at farm markets around here right now.
When cooked, the flavor mellows a lot. I love to steam garlic scapes for about 5 minutes, then just eat like fresh green beans, with butter and salt. I steamed a bunch of scapes the other day- then chopped them up and added to potato salad. So tasty!!
They have a rich, garlic flavor that is all the sweeter because of the short time they are around. Enjoy them when you can- they will be gone soon.
I sometimes use scapes in place of basil, in my pesto recipe, or combine them with parsley in a garlic scapes-parsley pesto. You can also combine the garlic scapes with cottage cheese in the blender- add a little lemon juice and hot sauce for a tasty dip. Here are some more recipes for cooking with garlic scapes.
Garlic Scapes Potato Salad
4-5 garlic scapes
2 lbs. red skinned potatoes*
½ cup minced sweet pepper
½ c. olive oil
½ c. apple cider vinegar
2 T. sugar
2 T. chopped parsley
2 t. fresh dill weed
Salt and pepper to taste
Hot sauce to taste
Steam the scapes for 5 minutes. Cool a little, and cut into ¾ -inch slices. You should end up with about 1½ of sliced scapes when done. Place in a medium bowl. Cook potatoes until tender. I baked mine in a microwave until tender and then cut into cubes. Baking them is also a nice way to cook the potatoes. You can also opt to cut into cubes first and boil the potatoes. Whatever method to cook the potatoes is fine with me. Take the potatoes, while still warm, and place in the bowl with the scapes. Mix the rest of the ingredients together in a small bowl and stir until sugar dissolves. Pour over warm potato mix, tossing to coat evenly. Adjust seasonings. Chill and serve. Serves 6-8.
* You can really use any potato you like.
Garlic Scape Pesto Sauce
1 c. chopped scapes – you can also use half scapes, half parsley
1/4 c. olive oil
3-4 cloves garlic
Salt to taste
1/2 c. pine nuts, sunflower seeds, pecans or walnuts
1 c. fresh grated Parmesan cheese
Combine all ingredients, except the cheese, in a blender and mix until smooth. Stir in the cheese and toss over hot, cooked pasta or use as a sauce on meat and poultry. Sauce will keep a few days in the fridge and makes about 1 1/2 cups, enough for 1 lb. of cooked pasta.
Lebanese Garlic Sauce
1/2 c. chopped garlic scapes
1 cup lemon juice
1 teaspoon salt
3 cups olive oil
In the container of a blender, combine the garlic scapes, lemon juice and salt. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream. The mixture should become thick and white almost like mayo. Store refrigerated in a glass container. Nice on hot pasta, cooked rice or grains or brushed on meats while cooking. It also is a great salad dressing.
Garlic Scapes with Broccoli
1 c. chopped garlic scapes
1 1/2 teaspoons salt
1 bunch broccoli, cut into florets, steamed 5 minutes, cooled
1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/2 cup grated Parmesan cheese, or to taste
Place garlic scapes in a food processor with the salt and blend into a paste. Add olive oil, vinegar, and mustard. Pulse until smooth. Place garlic scapes mixture in a bowl and add the broccoli. Stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving. Tastes even better the next day!!!
Cooking with Garlic Scapes
If you have never had garlic scapes, you don’t know what you are missing. Garlic scapes are the green shoots removed from hard-neck varieties of garlic. By removing the shoots, the bulbs will get bigger. So farmers and gardeners remove them. Garlic scapes curl as they grow, and are good served raw, or barely cooked. They are showing up at farm markets around here right now.
When cooked, the flavor mellows a lot. I love to steam garlic scapes for about 5 minutes, then just eat like fresh green beans, with butter and salt. I steamed a bunch of scapes the other day- then chopped them up and added to potato salad. So tasty!!
They have a rich, garlic flavor that is all the sweeter because of the short time they are around. Enjoy them when you can- they will be gone soon.
I sometimes use scapes in place of basil, in my pesto recipe, or combine them with parsley in a garlic scapes-parsley pesto. You can also combine the garlic scapes with cottage cheese in the blender- add a little lemon juice and hot sauce for a tasty dip. Here are some more recipes for cooking with garlic scapes.
Garlic Scapes Potato Salad
4-5 garlic scapes
2 lbs. red skinned potatoes*
½ cup minced sweet pepper
½ c. olive oil
½ c. apple cider vinegar
2 T. sugar
2 T. chopped parsley
2 t. fresh dill weed
Salt and pepper to taste
Hot sauce to taste
Steam the scapes for 5 minutes. Cool a little, and cut into ¾ -inch slices. You should end up with about 1½ of sliced scapes when done. Place in a medium bowl. Cook potatoes until tender. I baked mine in a microwave until tender and then cut into cubes. Baking them is also a nice way to cook the potatoes. You can also opt to cut into cubes first and boil the potatoes. Whatever method to cook the potatoes is fine with me. Take the potatoes, while still warm, and place in the bowl with the scapes. Mix the rest of the ingredients together in a small bowl and stir until sugar dissolves. Pour over warm potato mix, tossing to coat evenly. Adjust seasonings. Chill and serve. Serves 6-8.
* You can really use any potato you like.
Garlic Scape Pesto Sauce
1 c. chopped scapes – you can also use half scapes, half parsley
1/4 c. olive oil
3-4 cloves garlic
Salt to taste
1/2 c. pine nuts, sunflower seeds, pecans or walnuts
1 c. fresh grated Parmesan cheese
Combine all ingredients, except the cheese, in a blender and mix until smooth. Stir in the cheese and toss over hot, cooked pasta or use as a sauce on meat and poultry. Sauce will keep a few days in the fridge and makes about 1 1/2 cups, enough for 1 lb. of cooked pasta.
Lebanese Garlic Sauce
1/2 c. chopped garlic scapes
1 cup lemon juice
1 teaspoon salt
3 cups olive oil
In the container of a blender, combine the garlic scapes, lemon juice and salt. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream. The mixture should become thick and white almost like mayo. Store refrigerated in a glass container. Nice on hot pasta, cooked rice or grains or brushed on meats while cooking. It also is a great salad dressing.
Garlic Scapes with Broccoli
1 c. chopped garlic scapes
1 1/2 teaspoons salt
1 bunch broccoli, cut into florets, steamed 5 minutes, cooled
1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/2 cup grated Parmesan cheese, or to taste
Place garlic scapes in a food processor with the salt and blend into a paste. Add olive oil, vinegar, and mustard. Pulse until smooth. Place garlic scapes mixture in a bowl and add the broccoli. Stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving. Tastes even better the next day!!!
Garlic Scapes
Garlic Scapes Hummus
Garlic Scapes Hummus
Around here, garlic scapes are in season and being eaten a lot. I find myself cooking with them in everything I can. Everyone seems to be talking about scapes and looking for new ways to use them. There is even a word for it – scorpacciata.
Scorpacciata is an Italian word that means consuming large amounts of a particular local ingredient while it’s in season.
Scapes, if you didn’t know, are the tops of hard-neck variety garlic. They are cut off this time to year- to help the plants produce larger heads. They curl as they grow. You should be able to find them at your local farm market. They can be eaten raw or cooked. They can be a little woody when raw.
This time, I steamed the scapes, and added them to my hummus. The end result was really good. The scapes replaced the garlic cloves, adding their own personality to the dish. I switched the dish up a little more, by using avocado oil, instead of the traditional olive oil.
So here is one more recipe to use those lovely, seasonal garlic scapes.
Garlic Scapes Hummus
1 can garbanzo beans, drained- I used a one pint jar of home canned
½ c. chopped garlic scapes- 1 or 2 garlic scapes- steamed 5 minutes and chopped
¼ c. olive oil or avocado oil
2 T. lemon juice – about 1 lemon
2 T. tahini (sesame seed paste)
salt and hot pepper sauce to taste
Combine all ingredients in a blender or food processor until smooth. Adjust seasonings. Chill. Serve with pita bread, crackers or fresh vegetables. Also nice spread in a pita bread with sliced tomatoes, cucumbers and lettuce. Freezes well.
Garlic Scapes
Garlic Scapes Hummus
Garlic Scapes Hummus
Around here, garlic scapes are in season and being eaten a lot. I find myself cooking with them in everything I can. Everyone seems to be talking about scapes and looking for new ways to use them. There is even a word for it – scorpacciata.
Scorpacciata is an Italian word that means consuming large amounts of a particular local ingredient while it’s in season. I heard Mario Batali use it once.
Scapes, if you didn’t know, are the tops of hard-neck variety garlic. They are cut off this time to year- to help the plants produce larger heads. They curl as they grow. You should be able to find them at your local farm market. They can be eaten raw or cooked. They can be a little woody when raw.
This time, I steamed the scapes, and added them to my hummus. The end result was really good. The scapes replaced the garlic cloves, adding their own personality to the dish. I switched the dish up a little more, by using avocado oil, instead of the traditional olive oil.
So here is one more recipe to use those lovely, seasonal garlic scapes.
Garlic Scapes Hummus
1 can garbanzo beans, drained- I used a one pint jar of home canned
½ c. chopped garlic scapes- 1 or 2 garlic scapes- steamed 5 minutes and chopped
¼ c. olive oil or avocado oil
2 T. lemon juice – about 1 lemon
2 T. tahini (sesame seed paste)
salt and hot pepper sauce to taste
Combine all ingredients in a blender or food processor until smooth. Adjust seasonings. Chill. Serve with pita bread, crackers or fresh vegetables. Also nice spread in a pita bread with sliced tomatoes, cucumbers and lettuce. Freezes well.
Garlic Scapes
Cooking with Garlic Scapes
Garlic Scapes
If you have never had garlic scapes, you don’t know what you are missing. Garlic scapes are the green shoots removed from hard-neck varieties of garlic. By removing the shoots, the bulbs will get bigger. So farmers remove them. They curl as they grow, and are good served raw, or barely cooked. They are showing up at farm markets around here right now.
When cooked, the flavor mellows a lot. I love to steam garlic scapes for about 5 minutes, then just eat like fresh green beans, with butter and salt. I steamed a bunch of scapes the other day- then chopped them up and added to potato salad. So tasty!!
They have a rich, garlic flavor that is all the sweeter because of the short time they are around. Enjoy them when you can- they will be gone soon.
I use scapes in place of basil in my pesto recipe, or combine them with parsley in a garlic scape-parsley pesto. You can also combine the garlic scapes with cottage cheese in the blender- add a little lemon juice and hot sauce for a tasty dip. Here are some more recipes for cooking with garlic scapes.
Garlic Scape Pesto Sauce
1 c. chopped scapes – you can also use half scapes, half parsely
1/4 c. olive oil
3-4 cloves garlic
Salt to taste
1/2 c. pine nuts, sunflower seeds, pecans or walnuts
1 c. fresh grated Parmesan cheese
Combine all ingredients, except the cheese, in a blender and mix until smooth. Stir in the cheese and toss over hot, cooked pasta or use as a sauce on meat and poultry. Sauce will keep a few days in the fridge and makes about 1 1/2 cups, enough for 1 lb. of cooked pasta.
Lebanese Garlic Sauce
1/2 c. chopped garlic scapes
1 cup lemon juice
1 teaspoon salt
3 cups olive oil
In the container of a blender, combine the garlic scapes, lemon juice and salt. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream. The mixture should become thick and white almost like mayo. Store refrigerated in a glass container. Nice on hot pasta, cooked rice or grains or brushed on meats while cooking. It also is a great salad dressing.
Garlic Scapes with Broccoli
1 c. chopped garlic scapes
1 1/2 teaspoons salt
1 bunch broccoli, cut into florets, steamed 5 minutes, cooled
1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/2 cup grated Parmesan cheese, or to taste
Place garlic scapes in a food processor with the salt and blend into a paste. Add olive oil, vinegar, and mustard. Pulse until smooth. Place garlic scape mixture in a bowl and add the broccoli. Stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving. Tastes even better the next day!!!
