Garlic Scapes and White Bean Hummus with Pita Chips

I had some scapes leftover from the pesto I made the other day. As I ate the pesto with the pasta and white beans, I thought about how this flavor combo would make a good hummus. I had some leftover pita sitting in the freezer from a few weeks ago that was begging to be turned in to some pita chips. I figured it would be a good after-school snack for the kids when they got home from school.

I was right – it turned out to be perfect.


Garlic Scapes and White Bean Hummus
Ingredients:

5-6 garlic scapes
1 can white beans
1-2 tsp. sea salt
2 tsp. thyme
ground pepper
1.5 tbsp. lemon juice
1/4 cup olive oil

Place everything in a food processor and go to town! It’s that easy! Seriously!

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Pita Chips
Ingredients:

Pita (I used around 10)
1/2 cup olive oil (approx.  Рdepends on amount of pita)
1 tsp. sea salt
fresh ground pepper
assorted herbs (half of mine were zaatar, half had a garlic/thyme mixture)

Preaheat oven to 400.

Cut pita in to wedges.

In a small bowl, mix the olive oil with the spices of your choosing.

Brush the pita triangles with the oil mixture. Arrange in a single layer on a baking sheet

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Bake for around 7-8 minutes or so.

Cool pita chips for a few minutes and serve. Enjoy!

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Meatless Monday: Garlic Scapes and Sun Dried Tomato Pesto

I love this time of year. Wandering around – there is so much more color to be found at the vegetable market. While wandering HMart, I was excited to see bundles of garlic scapes. In the past, I have chopped them up and added them to stir fries, sauteed veggies, and salads. I decided to make a pesto out of it this time. I thought that it would go well with some sun dried tomatoes I had that needed to be used up. This pesto comes together fast with the help of a food processor.

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Garlic Scapes and Sun Dried Tomato Pesto
Ingredients:

1 small bunch of garlic scapes (about 6 or 7)
1/2 cup sun dried tomatoes
1/2 cup parsley or basil
juice of 1/2 lemon
1/2 cup pine nuts
1/2 cup parmesan cheese
3/4 olive oil
kosher salt
ground pepper

Cut up the scapes in to manageable pieces and place in the bowl of your food processor.

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Add in the sun dried tomatoes, basil, lemon juice and pine nuts.

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Pulse a few times.

Add in the parmesan cheese.

With the food processor at a low-medium speed, pour in the olive oil.

Taste a bit.

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Add in some salt and pepper to taste.

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For dinner tonight, I served the pesto with some white beans and broccoli over pasta. Delightful dinner.

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