My cousins have an organic farm, and for years we’ve gotten most of our veggies there every summer.
We look forward to their amazing eggs, their huge heirloom tomatoes and their wonderful variety of greens every summer. But despite the fact that some years they grow garlic, I had to get my garlic scapes elsewhere.
For a while, I didn’t say anything. But finally a year or two ago, I asked about why they don’t sell the garlic scapes. Then I went on and on about how much I love them and seek them out every spring and early summer.
This year the farm has scapes. And I am so excited about it.
Not familiar with the garlic scape? That’s okay.
A garlic scape is the curly-Qs you see above – it’s the part of garlic plant that grows above ground. These babies have a lot of the same garlic flavor without being quite as sharp as garlic itself. You can use them however you would normally use garlic — in pesto, carbonara, risotto, etc.
When the kids and I picked up our CSA share today from the farm (that’s community supported agriculture — it’s basically a share in the farm’s output for the season), I couldn’t wait to get home and put a garlic scape to use. We immediately set to work making a garlic scape-flavored dip. Though this is made with garbanzo beans and is similar to a hummus, it lacks the sesame flavor to make it a true hummus.
You can if you want. My kids do. C’est la vie.
This Garlic Scape Garbanzo Bean Dip is so simple and easy to make. It takes 10 minutes and tastes divine. Just combine the ingredients in a food processor and process until its smooth. The sriracha adds a little zestiness to the flavor without making it spicy.
To serve, I sliced up some fresh carrots that also came in our CSA box. The lightly sweet veggies were perfect with this dip, but you could also serve it with pretzels, crackers, cucumbers, tomatoes or whatever you have on hand.
What do you make with garlic scapes?
- 1 15.5- oz can garbanzo beans, drained and rinsed
- 1 garlic scape, roughly chopped (don't use any woody parts)
- 1/4 cup extra virgin olive oil
- zest of 1 lemon
- 1/4 tsp sriracha
- salt and pepper, to taste
- Combine all ingredients in the bowl of a food processor and process until smooth. Serve with veggies for dipping.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.