Enjoy garlic scapes while they are still in season with a tasty hummus made with edamame, chopped garlic scapes, pine nuts, and lemon. Perfect for dipping with grilled pita bread that’s been brushed with olive oil and topped with kosher salt and Za’atar spice mix.
3/4 cup frozen shelled edamame
3/4 cup chopped garlic scapes
1/4 cup pine nuts
1/4 cup water
1/2 teaspoon freshly grated lemon zest
3 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons basil oil or olive oil
1 tablespoon finely chopped fresh flat-leaf parsley
Boil the edamame in salted water for 4 to 5 minutes; drain thoroughly. Or microwave, covered, for 2 to 3 minutes.
In a food processor add the edamame, garlic scapes, pine nuts, water, lemon zest and juice, salt, cumin, and coriander; process until very smooth. With the motor running, slowly drizzle in 2 tablespoons of the oil and pulse until absorbed.
Transfer to a small bowl and stir in the parsley. Then drizzle with the remining oil. Serve with grilled naan, baguette, or fresh veggies for dipping.