Skip to main content New<> this month
Get the Allrecipes magazine

Garlic Scape Hummus

Rated as 5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


10 m servings 98
Original recipe yields 12 servings (1 1/2 cups)


{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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

Per Serving: 98 calories; 6.7 8 2.8 0 266 Full nutrition

Explore more


Read all reviews 3
Most helpful
Most positive
Least positive

Good Stuff!! Made as directed, but used dried beans, soaked overnight & cooked.

great way to use garlic scapes