NOTE TO READERS: It is garlic scape season (the long elegant curling tops of garlic plants, that must be cut off to keep the energy in the bulb)…so here is a terrific suggestion for making a dip with it…!
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…
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