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Party Snacks: Garlic Scape and Garbanzo Spread

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!

A Gorgeous Summer Table

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!

Tags: buffet ideas, ceci spread, chick pea spread, cooking, food, garbanzo spread, garlic scapes, Mediterranean spread, party food, recipes

Comments 4 Comments
Categories BBQ, Recipes, Side Dishes, Tapas, Vegan, Vegetarian

No-cook Cannellini and Garlic Scape Dip (fast and seasonal)

26 Jun

Garlic scapes are the gorgeous twisty tops of garlic plants as they begin to mature in late spring. They need to be removed from the plant so they don’t take growing power away from the bulbs still developing underground.

They are so good to look at that I actually stick them in vases and use as centerpieces when they are in season, but of course I pull them right out of their decorative function whenever I need garlic flavor, which is what garlic scapes give you. You top and tail them to remove the crown and any woodiness at the bottom of the stem, slice and voila! fresh tasting garlic. When I have had overabundance, I have diced and frozen them to good effect.

This is a recipe that Caroline Fanning, head grower at Restoration Farm, suggested I play around with, as the farm had just such an abundance this year. I added the oil and thyme; You can really experiment with whichever herbs you like. Basil, oregano, rosemary, parsley, savory, and sage all complement the nuttiness of cannellini beans.

You can use this as dip or spread on sandwiches or wraps, to add flavor and creaminess to other ingredients. Great party dip! I served them as an appetizer, using teacups for individual servings of dip with cut vegetable dippers stuck right in!

No-cook Cannellini and Garlic Scape Dip

4-5 garlic scapes, crown removed and stem trimmed of any woodiness at the bottom

2 15.5 oz cans cannellini (white) beans, rinsed and drained

1 generous Tbs extra virgin olive oil

2 tsp dried thyme (4 tsp fresh)

Place all ingredients in food processor and blend until smooth. Serve with baguette toasts, crackers or fresh vegetable sticks.

Tags: cannellini beans, cooking, CSA, food, garlic scapes, party dip, quick dips, recipes, Restoration Farm, spring vegetables

Comments 5 Comments
Categories CSA, farming, Food, gardening, Recipes, Sandwich, Vegan, Vegetarian

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