June 16, 2020
It is good to know, in these difficult times, that fresh organic produce is available to us, and is ably provided by our farmer and our core group at the CSA site. Our pickup situation is temporary – we hope very temporary – but we are prepared to do it this way as long as it is necessary. We are happy to see so many returning members, and so many new ones as well!
This week we are getting garlic scapes, a favorite of our members. Scapes are the green shoots that emerge from the soil from the garlic bulbs planted the previous Autumn.
So, today’s recipe is Garlic Scapes Hummus.
GARLIC SCAPES HUMMUS
1 14.5-ounce can garbanzo (chickpeas) beans, + 1/4 c. liquid from the can
2 TBS tahini
2-4 garlic scapes, depending on your preference for garlic flavor
Juice of 1 lemon
1 tsp kosher salt
3/4 cup extra virgin olive oil
1. Place all the ingredients except the olive oil into a food processor. Process until smooth.
2. With the motor running, add the oil in a stream until the hummus is smooth and creamy (you may not need to use all the olive oil).
Serve with a puddle of olive oil on top of the hummus. Great with crusty bread, pita or raw vegetables.
HELPFUL HINT: You can add other things to hummus as well: roasted red peppers, lemon zest, nuts, etc.
Leftover hummus can be stored in a container with a tight-fitting lid and kept in the refrigerator for up to a week.
Have a delicious week.