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Garlic Scape Pesto Hummus Dip


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12 cups garlic scapes

Juice from 11 ½ lemons 1 can chickpeas, drained.

1/81/4 teaspoon cayenne pepper

1/2 cup extra virgin olive oil

1 teaspoon salt

23 cups “tender” greens such as spinach, arugula, spicy greens mix

½ cup finely grated parmesan or romano cheese

½ cup pine nuts


Cut and remove tops from 1-2 cups of scapes and reserve as decorations; cut scapes in 2” lengths.

Process with olive oil in a food processor until finely chopped.

Add drained chickpeas, lemon juice cayenne pepper and salt to taste.

Process until chickpeas are finely ground.

Add 2-3 cups spinach, spicy greens or arugula, whatever you have. Process until finely ground and well integrated into the sauce.

Add parmesan cheese and pine nuts.  Process until finely ground and well integrated.

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