Garlic Scape Edamame Hummus.
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.
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)
1 16oz bag frozen edamame (pods or shelled)
2 garlic scapes, roughly chopped
3 tablespoons water
3 tablespoons lemon juice
2 tablespoons tahini
2 tablespoons sesame oil
salt to taste
sesame seeds for garnish (optional)
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.