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This lemony garlic scape hummus with no tahini is a super-quick, super-flavorful take on the classic. It’s light, creamy, and totally worthy of your cravings.
Why we love this recipe
I’ve been something of a garlic scapes expert for more than a decade. Not showing off, just sayin. My first stop for scapes every year is pesto, followed by garlic scape hummus. This recipe:
- Is sooo quick and easy
- Has a light, creamy, super-smooth texture
- Has a TON of lemony, garlicky flavor
- Is tahini-free
It never lasts more than a few minutes in our house.
Here’s all you need to make this quick and easy recipe.
- Chickpeas: We go quick and easy here with canned chickpeas. The blending process and liquid ratio in this recipe produce a light, creamy result even though we don’t start with dry beans cooked with baking soda.
- Garlic scapes: Trim off the buds and just use the stems for this recipe.
- Lemon juice: There’s a LOT of lemon juice in this recipe because I love the tang. You can halve the amount if you like.
How to make it
This is one seriously quick and easy recipe. Here’s all you need to do.
- To make blending easier, you’ll pour in the liquid ingredients first. I adore my Vitamix. You can make this recipe in a food processor, but the texture won’t be as light and creamy.
- Then add all the rest of the ingredients to the blender.
- Blend until it’s perfectly smooth and creamy.
- If you like, dress it up for a party by swirling with a spoon and drizzling with olive oil, paprika, flaky salt, and some thin slices of garlic scapes.
Expert tips and FAQs
Great question. When hard-neck varieties of garlic grow, they throw up shoots early in the season. Many farmers cut them off to encourage the plant to direct its energy toward making better bulbs.
They’re edible, but I like to remove them (and a little bit of the other end as well), because they tend to be very fibrous.
They’re garlicky and also a little bit grassy (in a good way). Raw, they can be very strong. But the minute they touch heat, they mellow dramatically. I love them both ways.
Yup, you can make it in a food processor, but the texture won’t be as light and creamy.
You can keep it tightly sealed in a nice cold fridge for a week.
How to serve garlic scape hummus (no tahini)
- You can go low-key and serve it as a dip for veggies // pita chips // or crackers
- You can try it on an epic veggie sandwich
- You can dollop it on a big salad for lunch
More of our favorite ways to use garlic scapes
P.S. Love creamy vegan spreads? Don’t miss our favorite baba ganoush. Just sayin.
- 1 15.5-ounce can chickpeas, drained and rinsed
- 1/2 cup thinly sliced garlic scapes OR 4 medium garlic cloves, chopped
- 1/4 cup freshly squeezed lemon juice
- 6 tablespoons extra-virgin olive oil
- 3/4 teaspoons fine sea salt
- 1/2 teaspoon sweet Hungarian paprika
- Combine all ingredients in a high-speed blender, with the liquids on the bottom.
- Blend until completely smooth.
- If you like, you can dress it up for a party by swirling it with the back of a spoon and garnishing with some olive oil, flaky sea salt, paprika, and thinly sliced scapes (or herbs of your choice).
- With the full amount of lemon juice, this recipe is very tangy. We love it that way, but you can halve the lemon juice if you'd prefer less.
- Here's the high-speed blender we use.
- If you don't have a high-speed blender, you can make this recipe in a food processor — but the result won't be as light and creamy.
- Hummus keeps tightly sealed in the fridge for a week.
Amount Per Serving: Calories: 186Total Fat: 15.4gCarbohydrates: 10.5gFiber: 3.1gProtein: 3.6g