Green Garlic Hummus
- food processor
- 2 stalks green garlic (whites and greens), finely chopped
- 2 15- oz cans chickpeas, drained
- 1/2 cup tahini
- 1/4 cup olive oil
- juice and zest of two lemons
- 1/4 cup cold water
- 2 cloves garlic
- pinch garlic powder
- freshly ground black pepper
- Place all ingredients in a food processor, blend until smooth, scraping down the walls of the food processor as needed. Add additional oil or water as needed to thin out the mixture. Refrigerate leftovers.
Green garlic is normally only available for a very short time in the spring. Not to be confused with garlic scapes which is a shoot from a mature garlic plant, green garlic is more like a scallion or green onion both in appearance and that they are harvested before the bulb fully forms. (note: some varieties of scallions or green onions never grow bulbs and spring onions are mature green onions or scallions) Think of it as baby garlic. Unsurprisingly, it is quite green and has a fresh garlic flavor that is a little more herbal than a mature bulb.
The green bits are a bit woodier than that of a spring onion or scallion so take care to finely chop them if you are using them raw or not pulverizing them as you do for this hummus.
I did add some regular garlic to the mix and our secret ingredient, a pinch of garlic powder to the hummus so this is for serious garlic lovers only, vampires beware!
Every time I make hummus, I wonder if this is the time I am going to peel the chickpeas before using them. The answer so far, as always been no. However, if you are more patient than me, peeling the chickpeas does make for a very smooth hummus.
I served with it with homemade pocketless pita, stuffed grape leaves, and tomatoes with eggplant from Trader Joe’s and homemade lamb-green garlic kofta for a snackies, tapas at home type meal.