As published at


  • 1 15.5-ounce can chickpeas, drained and rinsed 
  • ½ cup thinly sliced garlic scapes OR 4 medium garlic cloves, chopped 
  • ¼ cup freshly squeezed lemon juice 
  • 6 tablespoons extra-virgin olive oil 
  • ¾ teaspoons fine sea salt 
  • ½ teaspoon sweet Hungarian paprika


  1. 1. Combine all ingredients in a high-speed blender, with the liquids on the bottom.
  2. 2. Blend until completely smooth.
  3. 3. If you like, you can dress it up for a party by swirling it with the back of a spoon and garnishing with some olive oil, flaky sea salt, paprika, and thinly sliced scapes (or herbs of your choice).


  1. -With the full amount of lemon juice, this recipe is very tangy. We love it that way, but you can halve the lemon juice if you’d prefer less.
  2. -If you don’t have a high-speed blender, you can make this recipe in a food processor — but the result won’t be as light and creamy.
  3. -Hummus keeps tightly sealed in the fridge for a week.
  4. -Serve with yummy sourdough bread for dipping.

Available at the Oakmont Farmer’s Market 6/15:

-Garlic scapes available from Blueberry Hill

-Sourdough bread available from Crusty Delight