White Bean and Garlic Scapes Spread

White Bean Spread with Garlic scopes

I like to throw a couple of cloves of raw garlic into my homemade hummus but when I spotted these curly green beauties I figured garlic scapes might be even better. They are milder and more nuanced than garlic . And their bright grassy color and flavor tinges this twist white bean spread (aka hummus) just enough that your friends will wonder what’s going on.

I chose to use cannellini beans here because they blend to a creamy paste and have a slightly nutty flavor. Cannellini  (also called Great Northern Beans or White Kidney Beans) are often used in Mediterranean recipes and are valued for their smooth texture and slightly sweet goodness.  Low in fat and high in fiber and protein, these darlings of traditional Italian minestrone are a perfect sub for the chick peas everyone expects as the hummus base.

And let’s talk about tehina for a sec! I’m committed to Soom Tehina for many reasons, but in the end it’s all about texture and flavor. If you’ve gotten stuck (literally) with your spoon in a messy, oily can of tehina that let you down, look no further. And chocolate lovers, head’s up: Soom now has a chocolate tehina that begs to be played with.

tangled beauties

Can’t wait to hear what you do with garlic scapes. Or hummus. Or Tehina. Do share in your comments below and on facebook. If we aren’t friends there already or if you haven’t subscribed to this blog yet, please do! You’ll be happier if you don’t miss anything.

White Bean and Garlic Scapes Spread (Hummus)

8-10 servings as an appetizer

White Bean and Garlic Scapes Spread (Hummus)

This white bean spread is a perfect low fat, high protein, gluten-free appetizer. Serve it with veggies, fresh whole grain bread or gluten-free crackers like Mary's Gone Crackers brand.

Feel free to substitute chick peas if you prefer.

This appetizer is vegan and pareve.


  • 4 garlic scapes roughly chopped
  • 3 Tb. freshly squeezed lemon juice
  • 1/2 tsp.course sea salt or your choice
  • freshly ground black pepper
  • 1 can cannellini beans, rinsed and drained
  • 3 Tb. tehina (sesame paste)
  • 3 Tb. water
  • 2 Tb. good olive oil


  1. In a food processor, process chopped garlic scapes, lemon juice, salt and pepper until minced.
  2. Add beans and process until beans are broken up.
  3. With machine running, add tehina, water, olive oil, salt and pepper.
  4. Process until smooth and creamy. Taste to adjust with more lemon or salt. Add a bit of water if too thick.


Keep this in the refridge until ready to serve.

Feel free to add a bit of lemon juice or water to loosen it up if it thickens too much for your taste.



  1. Pingback: Seasonal Snippet: What’s Up with Garlic Scapes? | Kosher Like Me

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