This hummus recipe has a lemony-garlic flavour that’s a little more pungent. If you prefer it with less garlic taste, use 8 to 10 garlic scapes or 1 garlic clove, instead of the 15 garlic scapes that the recipe calls for.
- Zest and juice from 1 lemon
- 2 cups of cooked chickpeas or 1 can of garbanzo beans/chickpeas
- 10 – 15 garlic scapes, chopped (if you like it mild use the lower number)
- ¼ cup tahini (sesame seed butter)
- 2 tbsp. toasted sesame oil
- 2 tbsp. olive oil
- Salt and pepper to taste
- Put the garlic scapes, sesame oil, olive oil, lemon juice and lemon zest in the bowl of a food processor and process till smooth.
- Add tahini and process until well blended.
- Rinse the chickpeas under cold water until the water runs clear, to remove indigestible starches. Drain well.
- chickpeas to the food processor mixture ½ cup at a time, and process until smooth.
- Scrape the side of the food processor bowl to move the unprocessed chickpeas into the blades. (of course, do this with the food processor turned off.)
- Continue processing the remainder of the chickpeas ½ cup at a time, until the mixture is smooth.
- Taste it. Add salt and pepper to taste.