Garlic Scape Hummus

This fresh dish makes a great appetizer or snack, with "bite" from the young garlic scapes. The recipe makes a lot more pesto than is needed for the hummus, so it would also be good as a spread for sandwiches or a topper for pasta or pizza. Hummus is always a hearty and relatively healthy choice for snacking, this early summer variation is sure to please.

Recipe adapted from Farm Fresh Feasts and post by Dave.

Ingredients:
-1 cup garlic scapes

-1/2 cup basil leaves

-1/2 cup parsley leaves
-1/4 cup cashews
-1/2 cup shredded parmesan cheese
-2 tablespoons lemon juice
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1/4 cup olive oil

-1 can chickpeas

-1/4 cup green onions

-1/4 cup tahini

-1/4 cup lemon juice

-1/2 teaspoon salt

-1/4 teaspoon pepper

-1/4 teaspoon cumin

-2 tablespoons olive oil

Submerge the cashews in a quarter to a half cup of water, let soak for 30 minutes. Chop garlic scapes, basil and parsley. In a blender or food processor, puree garlic scapes, basil, parsley, cashews, parmesan cheese, lemon juice, olive oil, and salt and pepper. Additional olive oil, lemon juice, or water can be added to loosen mixture for blending -- add only in small amounts, and taste before adding.

In a clean blender or food processor, blend the chickpeas, green onions, tahini, lemon juice, cumin, olive oil, two tablespoons of garlic scape pesto (you will have leftover garlic scape pesto), and salt and pepper. Once again, the addition of olive oil or lemon juice can aid in the pureeing process, to taste.

Serve topped with a dollop of garlic scape pesto, sesame seeds, a dash of cayenne pepper, and extra virgin olive oil, with pita for dipping.