Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If you can get your hands on garlic scapes during the very short season, they make a very tasty garlic substitute in hummus. If not serving right away, transfer hummus to a container, drizzle with olive oil, and close tightly with a lid and refrigerate.


Recipe Summary

10 mins
10 mins
1 1/2 cups


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Remove the blossom end and the opposite fibrous end of each garlic scape. Remove any fibrous skin by breaking the scapes into 1-inch pieces and peeling it off. Keep the skin on young and pliable scapes; chop coarsely.

  • Place drained garbanzo beans in the bowl of a food processor. Add chopped scapes, tahini, lime juice, and chili powder. Process until smooth, scraping down the sides of the bowl. Add water, 1 tablespoon at a time, if hummus is too stiff. Pulse until hummus has the desired consistency. Season with salt.

  • Transfer to a bowl, drizzle with olive oil, and sprinkle with snipped garlic chives.

Cook's Notes:

I prefer to cook dried garbanzo beans instead of using canned ones. You will need about 3/4 cup dried garbanzo beans, soaked overnight, and cooked until soft. Drain and reserve cooking liquid. Remove skins of garbanzo beans for a smoother hummus and use the cooking liquid to thin out the hummus.

In this recipe I also used lime juice instead of lemon juice. If you prefer lemon juice like in classic hummus, you can use that.

Nutrition Facts

98 calories; protein 2.8g; carbohydrates 8g; fat 6.7g; sodium 266.2mg. Full Nutrition