This weekend I finally made hummus again and I wasn’t disappointed. I’d forgotten how good it is homemade. It’s quick, easy, and cost effective. This recipe makes at least double what you’d get in a container at the grocery store at half the price. It should keep at least a week.
And to kick up the seasonal flavor, Dr. A added some garlic scapes, which we found at our farmers market. I wish garlic scapes were available all year–they have the taste of garlic but they’re like a green onion to work with. They added a mellow garlic flavor that strengthened overnight. And let me tell you, it’s so delicious I could sit down and eat a bowl of it.
You can blend in flavor enhancers like roasted red pepper, pesto, cilantro, jalapeno peppers, or apricot (though if you’re going sweet, I’d forgo the garlic scapes). Later this week we plan on mixing our leftover hummus with masala spices to pair with our Indian dinner.
That’s if there’s any left by then.
Garlic Scape Hummus
adapted from allrecipes.com, where you can find all sorts of professional pretty pictures of it
2 cans (15 oz) garbanzo beans, aka chickpeas, mostly drained (retain about ¼ cup of liquid)
⅓ cup tahini (sesame seed paste)
¼ cup lemon juice
⅓ cup garlic scapes, diced
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp parsley (fresh is best)
Place the beans, tahini, lemon juice, salt, garlic scapes, paprika, and parsley in a blender or food processor. Blend until smooth. This means pulverize it on high for a good 2 minutes at least. You don’t want any bean casings breaking up the flow.
Add your retained liquid from the garbanzo beans, a teaspoon at a time, to create a creamier mixture. Do this to your desired consistency.
Add more salt and pepper to taste. Garnish with a dusting of paprika, parsley, cilantro, sesame seeds, or whatever edible you have lying around.
Makes approx. 30 oz of hummus.