I have begun to refer to this dip as a super pumped up hummus. Because it is! (This is why I love it so.)
Hummus has a place in this world. I can't even begin to describe how much I love it. Hummus and falafel go together like peanut butter and jelly.
But sometimes you want something different and in those instances, that is where a dip like this shines.
Chickpeas are blended with roasted garlic scapes which if you aren't familiar with garlic scapes they basically look like the thickest and longest strands of grass you've ever seen, yet they taste like garlic! (Seriously they look like a grass monster. Go and Google them.) Raw they are super pungent, but when roasted the flavor softens and mellows like nothing else. To the mix we add tahini to help mirror the flavor of hummus along with spices galore (Aleppo pepper! Hot smoked Spanish paprika!) The resulting dip is thick and flavorful and best served as part of mezze platter with feta and olives because everyone knows summer calls for meals made up of little bites of things.
Garlic Scape Hummus
The garlic scapes can be replaced with 6 cloves of roasted garlic or even young garlic but if you can get your hands on some scapes, I highly suggest you use them.
2 15 ounce cans of chickpeas (or 3 cups of chickpeas)
6 roasted garlic scapes
2 tablespoons olive oil
2 tablespoons tahini
6 tablespoons water plus more as needed.
1 teaspoon salt
1 teaspoon Aleppo pepper
1/2 teaspoon Hot smoked Spanish paprika (if you don't have hot add a 1/4 teaspoon red pepper flakes)
Juice of 1 lemon
In a food processor combine the chickpeas and garlic scapes. Pulse to break up the chickpeas and garlic scapes. With the machine running add the olive oil, tahini, and water. If the mixture seems too thick, add more water one tablespoon at a time until the desired texture is achieved (I prefer a thicker dip). Add the salt, Aleppo pepper, paprika, and lemon. Pulse to combine. Serve drizzled with additional olive oil and chopped chives if desired.
Serve with pita, crackers, or toasted baguette.