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.
Servings: 12
Calories: 186kcal
Ingredients
- 1 15.5- ounce can chickpeas drained and rinsed
- ½ cup thinly sliced garlic scapes OR 4 medium garlic cloves chopped
- ¼ cup freshly squeezed lemon juice
- 6 tablespoons extra-virgin olive oil
- ¾ teaspoons fine sea salt
- ½ teaspoon sweet Hungarian paprika
Instructions
- 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).
Video
Notes
- 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.
Nutrition
Calories: 186kcal | Carbohydrates: 10.5g | Protein: 3.6g | Fat: 15.4g | Fiber: 3.1g