#5: They’re baaaaack! In-season garlic scape hummus recipe

Day 5 of 30 days of blog posts about why we love growing our own food…

Reasons #5: Scape season is back! … and this delicious in-season garlic scape hummus.

Garlic scape hummus. The perfect afternoon nibble.

Garlic scape hummus. The perfect afternoon nibble.

Garlic scape season is something I didn’t pay much attention to before I started growing my own garlic. It was kind of like fiddlehead season – one of those fleeting things that you often failed to notice until it had almost already passed, scanning over a near-empty box of pathetic, wilted ferns in the market with a sigh of “oh well, maybe next year.”

Garlic scape, ripe for the picking.

Garlic scapes are ready to harvest when they curl.

Now that we grow garlic in our own garden, scape season is something that we can’t help but anticipate. For a few sweet weeks of the year, scapes take the place of garlic cloves in almost all of our cooking. A few of my favourite recipes use raw scapes, like my delicious Garlic Scape, Basil & Kale Pesto for example (check out the post and recipe from last year.) They’re also delicious in BBQ marinades and tossed in roasted veg.

I don’t know if you’ve ever tried my hummus, but it is kind of a big deal. It features as my go-to appetizer and is a frequently requested potluck contribution. I love the opportunity to make hummus with scapes, because their flavour is robust but not overpowering the way garlic cloves can be. The aroma doesn’t linger on your breath for days afterward either.

In-Season Garlic Scape Hummus

Ingredients (makes about 2 cups):

  • 4 garlic scapes, coarsely chopped
  • 1 can of chick peas, thoroughly rinsed (By all means, you can soak and cook your own chick peas, but these days I allow myself the little convenience of canned chick peas.)
  • Juice and pulp of 1 lemon (or more, depending on how zippy you like it)
  • About 1/4 cup olive oil (add slowly and adjust to desired consistency)
  • 1 teaspoon of tahini OR 1 teaspoon of peanut butter OR 1 dash of sesame oil (sometimes tahini is overpowering… I advise using sparingly.)
  • About 1/2 teaspoon cumin
  • If you’ve got a jar of spicy eggplant in the fridge, I love adding a splash of the spicy oil! If not, a pinch of dried chilis, finely chopped, adds a nice little kick.
  • Pinch of salt, to taste.
  • Finely chopped fresh cilantro as garnish, if desired.


  • Combine ingredients in your food processor.
  • Blend for at least 1 minute or until smooth(ish).
  • Taste and adjust by adding additional oil, lemon juice, cumin or salt.
  • Serve immediately, with veggies, pita or whatever takes your fancy. Goes very well with fresh garden radishes and snap peas!
  • Cover and chill what you don’t eat right away. Keeps about 2 days in the fridge.



  1. Love garlic scales! Lady at farmer’s market in my ‘hood told me that you can also leave a few scales in your cupboard for a few weeks (or months) and as they dry, the bulb flowers and produces garlic buds that you can then throw into your cooking, or you can pickle the whole flowered bulb. I’ve got some sitting in mine now so will let you know how they turn out.

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