Scape Hummus with Cilantro Oil Recipe

Published on: Jun 23 2012 by Chef Theresa

Scape Hummus with Cilantro Oil Recipe


Scape Hummus with Cilantro Oil

by Chef Theresa

The bounty of CSAturday continues!

Scape Hummus with Cilantro Oil


  • Two 1 pound 3 oz. cans of chick peas, drained and rinsed
  • 4 scapes, roughly chopped
  • 1 tsp cumin (this is completely optional, but I like a little hint of it in my hummus)
  • 1/2 cup water
  • 1/2 cup fresh lemon juice
  • 1/2 cup olive oil
  • 3/4 cup tahini
  • 1/4 cup cilantro (parsley is more commonly used, but I have a burning love for cilantro)



In a food processor add water, scape, lemon juice, cumin, tahini and chick peas. Blend. Drizzle in 1/4 cup of the oil while its blending. You can add more olive oil for flavor or more water if you like it a little thinner. Thats all there is too it!!

Cilantro (or parsley) oil

Clean out your food processor, add the remaining 1/4 cup of oil and your fresh herbs and puree till the herbs are well chopped the oil is a beautiful green color.  Serve with fresh veggies (from your friendly local CSA) and pita chips.


Filed under: CSA, ethnic eats, fresh living, starts from scratch
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