Holy moly garlic scapes!! We got a bagful today in this weeks farm share. Super excited. Aren’t they pretty? If I were any good in gardening, I would grow a ton of these.
Garlic scapes are the green tendrils growing from the garlic bulb. They are trimmed to allow the bulb to grow bigger and can be used for garlic flavor. Think of a garlic scape is to garlic as the green onion is to onion. They can be used easily where garlic is needed and provide a softer flavor.
I immediately wanted to make a condiment using scapes. Some sort of summery and creamy dip. Hummmmmus? But Paleo people don’t eat chickpeas so what do we do? Mash a squash like zucchini. Right now the zucchini is young and sweet. We got just a bit, but a perfect addition for this dip. I used cashew butter instead of the traditionally used tahini (or sesame paste), simply because I prefer cashews over other seeds.
Simply chop and purée all this in a food processor, chill for a bit, and enjoy with sliced veggies or Paleo flax bread slices. Yum!
- 1 cup of Chopped Zucchini (about 1 medium zucchini squash)
- 6 Tablespoons of Cashew Butter or Tahini Butter
- 1 Tablespoon of Extra Virgin Olive Oil
- ½ teaspoon of Coriander Powder
- ½ teaspoon of Tumeric Powder
- ¼ teaspoon of Cumin Powder
- 1 teaspoon of Smoked Paprika or Regular Paprika
- Salt & Pepper to Taste
- 4 Garlic Scapes, chopped
- ¼ cup Lemon Juice
- Blend the lemon juice and garlic scapes in a food processor.
- Add the zucchini and give a few pulses.
- Add the cashew/tahini butter, extra virgin olive oil, and spices and blend until smooth.
- Chill for 20-30 minutes before serving.