This is the last of the recipes I used to make a recent Mediterranean Summer Buffet of appetizers and party snacks.
But I am only half as maniacal about DIY as you think I am — I also opened jars: of artichoke hearts and roasted red peppers and I purchased good mixed olives which I arranged on a platter for grazing. My dad grilled asparagus, eggplant, red and green peppers and hunks of red onions a couple of hours ahead of time with a brushing of olive oil and we arranged those on a platter, finished with flaky sea salt for delicious crunch. Some crunchy bread toasts and we were good to go! You could also use a hummus and cubes of feta to round things off.
So try this spread if you’ve still got garlic scapes that need using. It has my favorite chick peas as well and the lemon gives it a very attractive bright flavor. Almost no prep required!
Enjoy the party!
Garlic scape and chick pea dip
1.5 Cups chick peas (or 2 15.5 oz cans chick peas, rinsed and drained)
2 garlic scapes, topped and tailed
1 Tbs extra virgin olive oil (plus extra if desired/for garnish)
2 Tbs plain yogurt
¼ Cup lemon juice and zest of one lemon
1 Tbs chopped parsley (plus extra for garnish)
1 tsp cumin
¼ tsp salt (may not be necessary if using canned beans)
Place all ingredients in food processor and blend until reaching desired smoothness. You may add more olive oil if necessary or garnish with a drizzle of oil and sprinkle with parsley.
Look out for more party buffet ideas in future!