Garlic Scape Hummus
This delicious garlicky, tahini-free hummus is heavily inspired by the wonderful Olive's in Princeton, NJ, though I'm sure this recipe diverges from theirs substantially. Still, it's a great way to use up garlic scapes (and to ward off vampires and potential mates).
This recipe is a great way to use up garlic scapes, but it's also terrific with lots of regular fresh garlic cloves.
Without a doubt, the best hummus in my life comes from a wonderful little family-run business called Olives in Princeton, NJ. Back in the day, I spent many a college class sitting an extra seat away from the next guy, guzzling Breath Asure, chewing gum, breathing exclusively through my nose and staying perfectly mute after lunching on that garlicky nectar of the Greek gods. (These days I still make the occasional pilgrimage to pick up a pint, but now I just feed the stuff to my whole family and call it even.)
Although the folks at Olives couldn’t be nicer – and although I ordered 700 lunches from them one day in May to serve at a class reunion, a third of which contained hummus – it’s never felt like the right time to ask a single question about that secret recipe. In small part, I think I really don’t want to know how much oil might be involved in creating the silky texture I’ve never been able to achieve with mere mortal techniques. Mostly, though, I don’t want to disturb the beautiful mystery of this years-long relationship between me and my hummy.
Basically, the development of any hummus recipe can be no better in my mind than a (failed) attempt to reverse engineer Olives’ perfection. Recently, however, at the Red Bank farmers market, I had a little methodological breakthrough in that effort when I sampled a nice hummus made by Key Ingredient Market that had a lot of the same qualities as Olives’. Turns out one of the Key Ingredients is actually the lack of an ingredient – there’s no tahini. I think another key is the use of a blender rather than a food processor. So. Here is an admittedly non-Olives-worthy recipe for hummus using garlic scapes, a blender, and no tahini.
- 2 15.5-oz cans chickpeas, drained and rinsed
- 6 garlic scapes, thinly sliced OR 8 medium garlic cloves, chopped
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup extra-virgin olive oil
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon sweet Hungarian paprika
- Combine all ingredients in a high-speed blender, with the liquids on the bottom.
- Blend until completely smooth.
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