Source: A Dish of Daily Life, June 22, 2015


  • 3 15.5 oz cans chickpeas, drained and rinsed
  • ⅓ cup garlic scapes, chopped
  • ¾ cup tahini
  • ¾ cup lemon juice, freshly squeezed
  • ¼ cup water
  • ¼ cup extra virgin olive oil
  • 1½ teaspoons cumin
  • 1 teaspoon sea salt


In a food processor, chop garlic scapes

Combine chickpeas, tahini, and lemon juice with garlic scapes, and process.

Your mixture will be fairly thick. Add water and process again.

Slowly add olive oil while continuing to blend.

Add cumin and sea salt, and blend one more time.