Garlic Scapes are a refreshing spring time treat, there potent, zingy flavor enlivens any dish. They can be used to replace garlic but more importantly they provide a more intense, greener flavor than the bulb. Previously I posted my radish green and garlic scape pesto on the blog which is an example of how simple and versatile the scape can be.

After making that delicious pesto which I used for 2 weeks straight on sandwiches, with zucchini noodles, and simple ate with a spoon, I still had a few scapes left that needed to be used. With friends on the way over. hummus seemed like the perfect snack and the perfect platform to showcase the rest of those vibrant scapes.

Hummus is one of my favorite snacks. I have spent a lot of time researching and experimenting in order to create the perfect smooth, creamy dip that I desired. Now, after perfecting my recipe it is difficult to go back to the store bought brands as they lack that freshness that I have become accustomed to.

The secret to perfect hummus to cook the chickpeas until they are mushy and then to use the cooking water in your dip when pureeing. I often sprout chickpeas first and then cook them off but canned chickpeas work as well. Combined with liberal amounts of olive oil, cumin, lemon, and in this instance garlic scapes the flavors is delightful.

As a side note, the garlic scapes are a little bit fibrous so the hummus may not be as silky when made with regular garlic.

Garlic Scape Hummus with Raw Sweet Potato Chips

2 15oz cans of Chickpeas or 2 cups of dried Chickpeas, soaked and sprouted

4 Garlic Scapes

1/4 cup Olive OIl

1/4 cup Tahini

1 tbs Cumin

1 tsp Pink Himalayan Sea Salt

1 cup Chickpea cooking water

Juice of 1 lemon

Place the chickpeas in a medium saucepan and cover with 2in of water. Bring to a boil, reducing to a simmer and letting cook until mushy about 30 minutes. Drain chickpeas, reserving cooking water. Remove chickpea films if desired - this will make the color of your hummus brighter.

Add the chickpeas, tahini, olive oil, lemon juice, salt, and cumin to a food processor.Begin to process, slowly pouring in the cooking water until smooth. You can add more cooking water if you would like to to be a little looser, the hummus will set up as it chills in the refrigerator.

Place the hummus in a serving dish, drizzle with olive oil and sprinkle with cumin and oregano.

Slice sweet potatoes to a 1/4in thick, dust with salt and enjoy!