RECIPE: Edamame Hummus with Garlic Scapes

Yes, sorry, another recipe with garlic scapes.  fortunately, there are still lots of garlic scapes in the farm store!

Soy is cancer preventive for blood type A.  If you aren't blood type A, please don't make this.  Or, substitute some other bean for the edamame - peas would be good, or even white beans.

Original recipe: Edamame Hummus

Edamame Hummus with Garlic Scapes

Makes 3 cups

INGREDIENTS:

• 2 cups shelled edamame (10 oz), preferably organic
• 1/3 cup tahini
• 1/3 cup lemon juice
• 7 garlic scapes
• 1 medium clove garlic, minced
• 1 t. himalayan pink salt
• 1 t. ground cumin
• 2 T. olive oil
• 6 T. water

INSTRUCTIONS:

If the edamame are frozen, defrost them.  Bring a pot of water to boil, add the edamame, and simmer until tender, 4-6 minutes.  Drain and cool.

Remove the straight ends of the garlic scapes, and the flower head, and save for another use (stock?).  Remove the thin 3-4 inches closest to the flower head and reserve for garnish.  Slice the remaining part of the stalks 1/4" thick.  You should have 1/3 cupful.  Slice the thin parts 1/16" thick and reserve to use as garnish. 

While the edamame area cooking, add the lemon juice, the 1/3 cup 1/4" sliced scapes, and the minced garlic to a food processor bowl and let the garlic mellow.  When the edamame are cool, add the tahini, salt, cumin and olive oil to the bowl and process until smooth.

Add the cooled edamame and process until smooth, scraping the bowl down often, and adding additional water if needed.  I used all 6 tablespoons. 

Taste and adjust seasoning.

Serve with the reserved garlic scapes sliced 1/16" thin.