Monthly Archives: June 2018

Vanilla Bean Hummus

I tried a new twist on hummus two weekends ago! I was able to sample a few dessert hummus flavors and I think I ate the whole 8 ounce container of the vanilla bean in a weekend. I was out of town and I’m not sure you can locate the brand locally so I thought I’d give it a whirl.

Yields 18 servings 2 tablespoons

Ingredients:

1 1/2 cups of drained chickpeas

1/8 teaspoon of baking soda

1/8 teaspoon of kosher salt

1/4 cup creamy peanut butter

1 teaspoon Milled flaxseed

1 1/2 vanilla beans, the paste

1/2 teaspoon off ground Vietnamese Cinnamon

2 teaspoons pure vanilla extract

7 packets of truvia or sweetener of you choice)

1/4 cup unsweetened vanilla almond milk

Directions:

Place the first 9 ingredients in the food processor and purée to cream. Gradually add the almond milk until you reach the desired creamy texture to your liking.

Refrigerator for a few hours or overnight for optimal taste.

Spicy Garlic Scape Hummus

I may be going overboard with the garlic scapes. But when they are bountiful why not. They are only here for a short while.

Ingredients:

2 tablespoons of tahini

1 tablespoon of olive oil

1 1/2 cup white beans (cannellini), reduced sodium (rinsed and drained)

1/2 cup chopped garlic scapes & the immature bulbs (optimal)

1 tablespoon of dried Italian seasoning blend

1/2 of a lemon juiced and the zest

1/2 teaspoon of kosher salt

Directions: 

Place all the ingredients into the food processor and pulse until smooth.

 

Special notes: 

I recommend letting this hummus marry overnight in the refrigerator. The scapes can make the hummus spicy at first after the ingredients marry overnight the heat decreases.

 

This hummus goes well with pita chips, crackers, on tortillas with some extra fresh cut vegetables like kohlrabi, English cucumber, and carrots.

Garlic Scape Pesto

Spring is the time of year for garlic scape season. They are popping up at all the local farmer’s markets. In the past I never used the scape of the garlic shoots. After I learned about their use I couldn’t believe I had wasted the beautiful greenery all these years. This recipe is just one way to enjoy the garlic flavor goodness.

Ingredients:

1/4 cup pine nuts

3/4 cup coarsely chopped garlic scapes

Juice and zest of 1/2 lemon

3/4 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

Directions:

1. Roast pine nuts in a sauté pan on medium heat for 2-3 minutes (until fragrant).

2. Place all the ingredients into the food processor (except for the olive oil)

3. Start the food processor and gradually add in the olive oil. Continue pulse until combined about 20-30 pulses.

This pesto is tasty with bread, veggies, pasta, pizza, or just on your fingers.

Enjoy!