Preheat the oven to 375°F. Cut garlic scapes into 1 to 2 inch pieces. You should have about 1 cup once they are cut. Put garlic scapes in a bowl and toss with 2 tsp olive oil. Spread them out on a baking sheet in a single layer and sprinkle with a pinch of salt. Roast in the oven for 10 minutes, then stir. Roast an additional 5-10 minutes or until the scapes are slightly blistered and just starting to turn brown.
Remove the roasted garlic scapes from the oven and cool slightly before putting them in a food processor. Pulse to finely chop the garlic scapes. Add the chickpeas, tahini, lemon zest and juice, honey or maple syrup, ¾ tsp salt, freshly ground black pepper, and 1 Tbsp olive oil. Blend on highest setting until smooth. You will likely need to add up to ¼ cup warm water to loosen up the mixture so it will blend to a smooth consistency. Taste and add additional salt, lemon juice and black pepper to taste.
Transfer the hummus to a serving bowl, drizzle olive oil over the top, and sprinkle a few pinches of smoked paprika if desired. Serve. Store any leftovers in an airtight container in the fridge for 3 to 4 days.
Notes
Recipe by Andrea Yoder
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