Houmous with garlic scapes

    Garlic scapes are the flower stalks of the garlic plant. When you grow garlic in your garden you should remove them because the plant will then put all its energy into producing larger garlic cloves. But instead of throwing the scapes out, use them for cooking - they are delicious!


    Pennsylvania, United States
    2 people made this

    Serves: 4 

    • 3 to 4 garlic scapes
    • 1 (400g) tin chickpeas, drained and rinsed
    • 6 tablespoons tahini
    • 1/8 teaspoon cayenne pepper
    • 4 tablespoons lemon juice, or to taste
    • 1 teaspoon salt
    • extra virigin olive oil for drizzling


    1. Cut off the pointy end (the bud) of the scapes as well as the opposite fibrous end. Only thick scapes might need removing the skin if it's stringy. Break the scapes into 5cm pieces and the skin will naturally come off. No need to peel thinner scapes, just chop them.
    2. Remove the skins from the chickpeas. It takes time but the houmous will be much smoother.
    3. Add chickpeans to food processor and add scapes, tahini, cayenne and lemon juice. Process till smooth, scraping down sides of bowl. If the houmous is too stiff, add some water, 1 tablespoon at a time, and continue to process till you like the consistency. Add salt and more lemon juice to taste.
    4. Transfer to a container with a tight fitting lid and drizzle with olive oil. Store in the fridge and eat within 5 to 7 days.

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