Whew – did today happen? Cullen decided to go on a nap strike, which led to a lot of crankiness from both of us. After several failed attempts at napping, I finally decided we needed some fresh air. I packed him up, grabbed our things and headed out to the car, only to discover that my keys were locked inside.
Womp womp.
I didn’t have any set plans or places I needed to be, so I decided not to let this become bigger than it was. Being house-bound for a day is certainly survivable. I switched gears. It had finally stopped raining, so we’d just go for a nice neighborhood walk instead. Until I realized that the stroller and Ergo were both locked in my car along with the keys.
Wooooooooosh. (That is the sound of the wind leaving my sails.)
I played, I danced, I built block towers. I did everything I could to entertain a very sleep deprived eight month old from 6:30am to 6:30pm with no break. And then I collapsed on the couch.
But in the back of my mind I was remembering that I had promised you a use for those pretty garlic scapes.
And so after a bit of recharging, here I am! I know pesto is a really popular use of garlic scapes, but I wanted to do something a bit different.
This alternative to traditional hummus is rich with delicious garlicy flavor. The sesame oil compliments tahini and brings a great finishing touch. The only downside is the inevitable garlic breath, but I think it’s well worth it.
Garlic Scape Edamame Hummus
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients (2 cups)
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1 16oz bag frozen edamame (pods or shelled)
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2 garlic scapes, roughly chopped
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3 tablespoons water
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3 tablespoons lemon juice
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2 tablespoons tahini
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2 tablespoons sesame oil
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salt to taste
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sesame seeds for garnish (optional)
Instructions
Cook edamame according to package directions. If you are using shelled beans, you can simply heat until thawed in a pan with water. If you are using whole pods, you’ll need to heat those and then take the extra step of removing the beans from pods once thawed.
Edamame beans have really thin skins that need to be removed before pureeing. Set yourself up with two bowls and get to work! Once you get the hang of it, you can pop the beans out of the skins pretty quickly.
Watch out for slippery ones that shoot across the room!
Once all the skins are removed, they can be discarded. Now let’s talk about the garlic scapes, shall we? Chances are you’ve seen these at your farmer’s market or CSA box recently. Or you are shaking your head thinking what the heck are those? Either way, I’m here to help. Garlic scapes are sort of like garlic’s shy little sister. Same great garlic flavor, but a little more muted and not used nearly as often.
Trim and toss the ends of the garlic scapes and then dice into small pieces. Precision doesn’t matter since you’ll be blending them, but you want them to be small enough to be easily combined with the beans.
Add the edamame beans to the food processor along with the garlic scapes, lemon juice, water, tahini, and sesame oil.
Edamame beans are more coarse and grainy than chickpeas, so this dip might seem a bit thicker than what you’re used to. The key to getting a creamy hummus is to turn the food processor on and LET IT GO. Let it run for 8-10 minutes, stopping to scrape the sides down occasionally. It will feel like an eternity, but it will make a huge difference in the final product.
Season to taste with salt and garnish with black and white sesame seeds. Serve with your favorite veggies and crackers, and start dipping!
This is a great dip to serve at a party or as an appetizer before dinner. It should keep in the fridge for up to a week, but good luck getting it to last that long.
Don’t worry if you eat the whole thing. By using edamame, this dip is absolutely packed with protein. Dip with veggies to make it even healthier! Or dip with crackers because you are addicted to Trader Joe’s cracker crisps like me. Whatever works!
As always, enjoy.
45 Comments so far
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yikes, I guess Cullen is still figuring out life as a baby! Hopefully tomm is a better day!
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There is always room for another delicious dip in my life! Will a vitamix be able to do the mixing? I don’t have a separate food processor.*
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Ali @ Peaches and Football Reply:
July 18th, 2012 at 5:39 am
A vitamix absolutely will do the job!
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Emily Malone Reply:
July 18th, 2012 at 9:26 am
Thanks Ali!
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Emily Malone Reply:
July 18th, 2012 at 9:37 am
I don’t see why not!
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On the positive side, at least you didn’t lock a dog or a baby in the car. That is a huge, and probably irrational, fear of mine!
Can’t wait to try this recipe. Hope you and Cullen were able to get some sleep and that today is a better day!
~Emily~
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This will be the perfect dip to make for my dinner party next week. And I just got a new food processor- even more reason to try it out. Thanks for all the great recipes!
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I am an admitted garlic fanatic and have yet to try (or even see!) Garlic scrapes. May have to sub garlic in but I’ll look for the scrapes first.
Oh, and congrats on keeping your cool the other day – I definitely would have lost mine!
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I loooove hummus! And the garlic breath is definitely worth it :)
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Looks great and I could have used this recipe a few weeks ago! I only received garlic scapes once in my CSA. I ended up making pesto.
Emily – Do you have any recommendations on a food processor? Mine is on the fritz and I would love one that would work the 8-10 minutes you explain here. I have a Cuisnart one now and I can barely run it a few minutes without starting to smell the motor.
Thanks!
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Emily Malone Reply:
July 18th, 2012 at 9:28 am
I have the Cuisinart Prep 11 Plus and love it! We’ve had it since 2004 and it’s still going strong.
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For a creamier hummus, add a little water to the mix, it changes the substance a lot.
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Emily Malone Reply:
July 18th, 2012 at 9:27 am
Yep, there is water in the recipe! Edamame beans are just coarser by nature though. Didn’t want people to expect it to look exactly like traditional hummus.
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Perfect! I’ve just been using my garlic scapes in stir fry’s but this looks wonderful. Making tonight!
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I’ve never made anything with edamame or garlic scapes before – but I definitely want to try the scapes. I bet they’d be fun to toss into all kinds of recipes!
Hopefully Cullen learns to appreciate the value of sleep soon. :)
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Michelle Mielke Reply:
July 18th, 2012 at 8:14 am
Sorry for so many miss spellings.
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I LOVE garlic scapes! I use them in everything just like garlic…and like to chop them up to roast with mushrooms.
Thanks for this recipe! It’ll be great for my boyfriend who’s allergic to chickpeas so, he can’t have regular hummus! (Weird allergy, I know)
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This looks delicious! You have successfully turned me onto tofu too from all your posts. I even ventured all the way to Earth Fare (I live in Charlotte) to stock up on the lite firm tofu like your tutorial mentioned. Can’t wait to try this one! I’ll have to send a picture of my stocked fridge of tofu – yum! Thanks for all the posts!
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Emily Malone Reply:
July 18th, 2012 at 9:26 am
Awesome!! I actually can’t get the lite tofu here in Seattle, so I use House Foods Organic. I love (and miss!) Earth Fare!
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The dip sounds awesome. I looove garlic scapes!! Also, I definitely have that vase in the background from C+B! hehe
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Emily Malone Reply:
July 18th, 2012 at 9:25 am
Haha I just got it! So bright and colorful, and inexpensive! We are in major need of pops of color in our house. Getting them little by little. :)
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This looks amazing! I haven’t heard of garlic scapes but I will be searching for them!
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Nice use of something that is only available a *short* window of time each year. :) So many people come to the farm I volunteer at and have no idea what a garlic scape is. It’s nice to introduce them to something new.
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I FEEL your PAIN!!!!!!
Looks delic! Great use….VERY creative!
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After combing through this wonderful blog the last few days I hopped in the car to Huckleberrys on Spokane’s south hill and loaded up on Nasota extra firm tofu ( they didn’t carry lite : ( ) and field house sausage links. The organic produce was amazing!!! They had garlic scales so in my basket they went know a delicious recipe was coming soon : ). Can’t wait to make the hummus today…yay! Off to Trader Joes tomorrow for peanut flour.
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Emily Malone Reply:
July 18th, 2012 at 9:25 am
Awesome!! I can’t get the lite tofu anymore either, so I just get the regular stuff. Just as good! Let me save you a trip to Trader Joe’s though – they don’t carry the peanut flour anymore. :( You can get it online at Nuts Online!
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I’ve seen garlic scapes all over markets but haven’t had the guts to go use them on my own yet!
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Garlic scapes look exactly like the stems of carnations! Except they taste better :)
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Love scapes, love hummus. Thanks for combining the two :)
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What a day, hope today is better with that cute baby of yours :) Recipe looks great…recently had deviled eggs with garlic scape. Delicious!
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That sounds like a rough day! Hope today is better. The dip looks delicious.
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Wow, this looks absolutely amazing! I even have some edamame on hand – I might just have to go pick up some garlic scapes from the market tomorrow.
Gorgeous photography as well :-)
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hmmm…I need to pass this idea along to my hubby (he’s the real cook in our house!)
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This looks delish! I made “regular” hummus with chick peas and garlic scapes a few weeks back, but never thought to add edamame! I LOVE edamame! Can’t wait to try this!
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love it. you are so creative and inspiring.
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I tried my first grlic scape this summer and it was awesome! I make edamame hummus, but I bet it would be amazing with the garlic scapes. What a creative recipe!
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I love edamame hummus more than regular hummus and with garlic it sounds great! I’ve never tried garlic scape so I’ll have to try and find it!
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Emily , I wanted to let you know that I followed your crispy tofu tutorial last night, and I was a success! My fear of cooking tofu is gone and tofu will now be a regular staple in our vegetarian diet! I also ordered peanut flour through Nuts.com and should receive it this Thursday. I can’t wait to try it. You have been a huge inspiration to me in so many ways, you are truly a blessing.
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Emily Malone Reply:
July 24th, 2012 at 3:21 pm
Yaaaay! So glad it was a hit!
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I LOVE everything garlic! The more garlic the better!!!
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[...] recipe was inspired by Ashley’s avocado basil pesto, and Emily’s edamame hummus. Both sounded amazing, and I wanted to make something with what I had on hand. Best of both [...]
I gotta stop reading your blog when I can’t sleep. Cause now it’s 2am and not only am I not sleeping – I’m making edamame hummus! Me and my afternoon snack tomorrow appreciate it :)
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Emily Malone Reply:
August 1st, 2012 at 9:28 am
Haha too funny!! Hope you enjoy it! :)
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Wow, that dip looks delicious. Edamame and garlic are delicious so I would love to try your recipe.
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[...] lunch salads I made Daily Garnish’s Garlic Scape Edamame Hummus, subbing several garlic cloves for the scape because I couldn’t find [...]
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