Hummus with roasted garlic or garlic scapes

• • Preparation time: 5
  • Cooking time: -
  • Serves: -

Ingredients (Hummus with roasted garlic)

• 8 to 10 cloves of Quebec garlic confit (see recipe)
• 1 can (540 ml) chickpeas, rinsed and drained
• ½ cup water
• 1 to 2 tbsp lemon juice (or juice of 1 lemon)
• 1 to 2 tbsp tahini (sesame butter)
• 1 tbsp olive oil (use the oil from the garlic confit!)
• Salt and pepper, to taste

INGREDIENTS (Hummus with garlic scapes)

• 2 tsp Le Petit Mas fermented garlic flowers or 1 to 2 cloves of Quebec-grown garlic
• 1 can (540 ml) chickpeas, rinsed and drained
• ½ cup water
• 1 to 2 tbsp lemon juice (or juice of 1 lemon)
• 1 to 2 tbsp tahini (sesame butter)
• 1 tbsp olive oil (use the oil from the garlic confit!)
• Salt, pepper and spices (cayenne, cumin, etc.), to taste

Preparation

• Place fermented garlic flowers, garlic confit or Quebec-grown garlic, chickpeas, water, lemon, tahini, olive oil and spice in the mixer bowl. Mix until the hummus is smooth. 

• Gradually add water and lemon juice to obtain the desired consistency and taste. 

TIPS AND IDEAS FOR SIDE DISHES

Enjoy this hummus with roasted garlic or garlic scapes with pita, vegetables, in sandwiches, etc. 

Our fermented garlic flowers make a perfect substitute for garlic in raw recipes, since they are easy to digest and won’t give you garlic breath. Use Quebec-grown garlic for a spicier version!