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

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!



Pita Chips

Pita (I used around 10)
1/2 cup olive oil (approx.  – depends 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


Bake for around 7-8 minutes or so.

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


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.


Garlic Scapes and Sun Dried Tomato Pesto

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.


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


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.


Add in some salt and pepper to taste.


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


1 2