What a better way to use those tangy scapes than to create your garlicky hummus.
Ingredient List
1 1/2 cups Organic Chickpeas drained - (Goya or Organic Variety)
4 Tbsp Tahini
4 Tbsp Lemon Juice
1/2 cup of Roasted Scapes (see directions)
3 Tbsp chopped Sundried Tomatoes (in Oil)
1/2 cup Extra Virgin Olive Oil
1 Tsp- Fresh Chopped Parsley
Salt/Pepper to taste
Recipe
Preheat oven to 375
Wash Scapes, cut into 1 inch pieces, coat with olive oil and coarse salt and roast for 10 minutes. They will roast quickly so check frequently. Remove and set aside
Wash Chickpeas in cold water to remove excess sodium
In Cuisinart
Add Chickpeas, Tahini, ¼ cup of Olive Oil, scapes and pulse for 1 minute
Add Sun-dried Tomatoes, lemon juice, remainder of Oil Olive and S&P taste
Process until smooth
Adjust Ingredients to your specific taste
Garnish with roasted pine nuts, chopped parsley and drizzle with Olive Oil.
