Garlic Scape Hummus (No Tahini): A Quick & Easy Party Trick

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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 addicting.

garlic scape hummus with no tahini on a plate

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.

Ingredients

Here’s all you need to make this quick and easy recipe.

garlic scapes, paprika, salt, lemon juice, olive oil, chickpeas
  • 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.

  1. 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.
  2. Then add all the rest of the ingredients to the blender.
  3. Blend until it’s perfectly smooth and creamy.
  4. 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

What are garlic scapes, anyway?

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.

Can you eat the flower buds?

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.

What do scapes taste like?

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.

Can I make this recipe without a high-speed blender?

Yup, you can make it in a food processor, but the texture won’t be as light and creamy.

How long does garlic scape hummus keep?

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

  • This super-savory frittata is dreamy.
  • Or if you’re feeling a little fancier, try our tart.
garlic scape hummus with no tahini on a plate

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Garlic Scape Hummus (No Tahini)

This lemony garlic scape hummus with no tahini is a quick, easy, super-flavorful take on the classic. Due to the liquids ratio and blending method, it's light and creamy without the fuss of boiling dried chickpeas with baking soda. We can't get enough.

Prep Time 10 minutes
Total Time 10 minutes
Serves 12

Ingredients

  • 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

Directions

  1. Combine all ingredients in a high-speed blender, with the liquids on the bottom.
  2. Blend until completely smooth.
  3. 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).

Notes

  1. 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.
  2. Here's the high-speed blender we use.
  3. 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.
  4. Hummus keeps tightly sealed in the fridge for a week.

Nutrition Information

Amount Per Serving:

Calories:: 186 Total Fat:: 15.4g Carbohydrates:: 10.5g Fiber:: 3.1g Protein:: 3.6g

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Comments

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  1. Elle

    Olives really does make the best hummus in the world. It is sooooooo silky smooth! I’ll try your recipe, but I feel I’ll be disappointed, nonetheless, because as you said, there is something about the texture I’ll never be able to replicate!

  2. Kathy

    I just made this in a food processor.
    Put the scrapes in first and let the machine chop them really fine
    I only had one lemon, but I think it’s still pretty lemony
    We love it. Yummmmmmmmm
    I will make it again!
    Thanks for the recipe

  3. Hi Patrick, I used the whole length of some pretty long scapes. (We get them from our CSA, and they don’t hold much back. That’s why I love them!) That amount of scape makes a seriously garlicky hummus. If you’re feeling tentative, you might as well start with less and add as you go along. Since the hummus is very smooth anyway, blending it more after further additions of scapes won’t be a problem.

  4. Patrick

    How much garlic scape did you use? They come in various lengths (I think). I don’t want to overpower my hummus. Thanks from Piscataway.