Garlic Scape Hummus (AIP, Whole30)

This recipe for Garlic Scape Hummus is so simple to make. It’s naturally spicy from the garlic scapes, creamy, vegan and delicious.

I am very enthusiastic about garlic scapes! Next to strawberries, they’re definitely one of my favourite foods of early summer.

Garlic scapes are actually the first harvest of the garlic plant, with the second being the garlic itself. Their flavour is slightly sweet, spicy and unmistakably garlicky. This Garlic Scape Hummus is such a great way to use this delicious summer offering!

I first learnt of garlic scapes through my Mama Earth Organics weekly produce delivery many years ago and have become slightly obsessed since. From my poll on Instagram, it seems that many of you have yet to try these delights. I hope this recipe encourages you to seek them out!

In addition to being spicy from the garlic scapes, this hummus is slightly sweet and creamy from the addition of the tigernut flour.

Here’s what you’ll need for this recipe:

Tigernut flour – This is used to add some protein to the hummus in lieu of chickpeas and tahini which are both avoided on the AIP. As I note above, tigernut flour also adds a slight sweetness to this dip.

Extra virgin olive oil, Lemon juice and Sea Salt – Fruity extra virgin olive oil adds freshness and a distinct creamy texture to the dish. Lemon juice adds a nice tang. If you prefer a milder tasting hummus, you can reduce the amount of lemon juice slightly and replace with water.

Garlic Scapes – The star of the show! You’ll need to very thinly slice or finely dice the scapes. The finer you can dice them, the better they incorporate into the mixture when blended.

Fresh Parsley (Optional) – Top your hummus with fresh flat leaf parsley or any other herb of choice, additional garlic scapes and olive oil for presentation and additional flavour.

Tips and Notes

• One of the keys to this hummus is a high powered blender or food processor. This helps to create as smooth as possible a dip. I’ve tried making this hummus in both my Vitamix and my food processor and it’s definitely smoother in the high powered blender. If your machinery isn’t very powerful, you can expect a few bits and pieces of scapes to remain in the hummus.
• If you’d like a thicker consistency, add more tigernut flour.
• Store the hummus in the fridge in a sealed container for up to 5 days.
• Can’t get your hands on garlic scapes? Try replacing them with 4 small-medium cloves of garlic and 1/4 cup fresh basil.

Uses for your Garlic Scape Hummus

I absolutely love this dip on homemade sandwiches with my AIP Sourdough Bread and Gluten Free Tortillas.

In addition to sandwiches, you can also try this Garlic Scape Hummus (AIP):

• On sourdough flatbread
• As a dip for plantain or cassava chips
• With veggies on a charcuterie/grazing board.

If you tried this recipe I would love if you would give it a rating and short review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.

This post contains affiliate links.

Garlic Scape Hummus (AIP, Whole30, vegan)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Nicole @healmedelicious
• Total Time: 10 minutes
• Yield: 1/2 cup hummus 1x

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Description

This recipe for Garlic Scape Hummus is so simple to make. It’s spicy, creamy, AIP, Whole30, paleo, and also vegan!

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Ingredients

Units USM Scale 1x2x3x

• 1/4 cup freshly squeezed lemon juice
• 2 TBSP hot water
• 1/4 cup + 2 tbsp extra-virgin olive oil
• 3/4 tsps sea salt
• 1/2 cup + 2 tbsp tigernut flour
• 1/2 cup finely diced garlic scapes
• Parsley and additional olive oil and garlic scapes for garnishing

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Instructions

1. Combine lemon juice, water, olive oil, salt, tigernut flour, and garlic scapes in a food processor or high powered blender in the order listed. 
2. Blend until combined and pureed to desired consistency. It’s okay if there are some pieces of garlic scape left in the dip.
3. Garnish with freshly chopped parsley, additional slices of garlic scapes and/or olive oil. 
4. Store sealed in fridge for up to 5 days. 

• Prep Time: 10 minutes
• Cook Time: 0 minutes