Garlic Scape Hummus

Today's Recipe is Garlic Scape Hummus and comes from Brown Eyed Baker. It's quite easy and perfect for snacking.

Ingredients

-1/3 cup sliced garlic scapes
-1 tablespoon lemon juice
-½ teaspoon sea salt
-Ground black pepper (to taste)
-1 can (15-ounces) cannellini beans, rinsed and drained
-¼ cup olive oil

Directions

- In the bowl of a food processor, process the garlic scapes, lemon juice, sea salt and black pepper until finely chopped, scraping the sides as needed.
- Add the beans and process to a rough puree (the beans will be just about completely mashed).
- With the machine running, slowly pour in the olive oil and process until smooth. Check the consistency; if it is still thick and paste-like, you can add 2 or 3 tablespoons of water to thin it out a bit. Taste, and add more salt and pepper, if desired. Serve with your favorite vegetables, pita chips, etc.

Curried Cauliflower with Chickpeas

This recipe comes an NPR article titled "Cauliflower: A Love Story", by Nicole Spiridakis, published on April 9, 2008. Read the article here. Nicole notes that if you have the time, this dish is even more delicious if the cauliflower is pre-roasted with garlic.

Curried Cauliflower with Chickpeas
Serves 4

Ingredients
4 cloves garlic, thinly sliced
2 teaspoons peeled, minced fresh ginger
1 teaspoon curry powder
½ teaspoon cayenne pepper
½ teaspoon turmeric
½ teaspoon salt
1 onion, thinly sliced
1 medium or large head cauliflower, washed and broken into florets
¼ cup water
1 8-ounce can of chickpeas, drained and rinsed
rice or couscous

Directions
1. In a large frying pan, cook the garlic, ginger, and spices in olive oil over medium heat for 1 minute to form a paste.
2. Add the onions and turn heat to low; cook for about 5 minutes until onions begin to soften.
3. Add the cauliflower and ¼ cup of water, and cook on high heat for 1 minute, then turn heat to low and simmer gently. Cook for about 10 minutes until cauliflower becomes tender, but not mushy.
4. Add chickpeas and cook a few minutes more to let the flavors blend and the dish is hot.
5. Serve over brown or white rice, or couscous.