Hardneck garlic is known for trying to set seed in late June, so it throws up a curly seedhead called a ‘scape.’ Farmers snap these off so that the energy goes into the bulb, but those scapes can be used in cooking for lightly garlic-ed dishes such as stirfry, butters, or pesto.

But my favourite is hummus, partly because it is so easy to make.  My neighbour has a wonderful recipe which doesn’t require measuring tahini, so the mess is minimized.  Just throw everything into the food processor and viola !


  • 1/2 cup garlic scapes (just eyeball it)
  • 1/4 cup sesame seeds (or tahini if you prefer)
  • 1/4 cup olive oil
  • 1 18-20 oz can of chickpeas, drained (otherwise known as garbanzo beans)
  • 1 tablespoon lemon juice
  • salt to taste

Throw scapes into food processor and chop.  Then dump in remaining ingredients and process until smooth.  If the hummus is a bit dry, add a tablespoon of water or add’l oil.

Enjoy with pita or crackers !


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