Once considered compost fodder, garlic scapes are now the early-summer darlings of farmers’ markets. Scapes are the immature flower stalks of hardneck garlic. When they first burst from the ground, they are tender curly green shoots. If they're not cut off, the shoots straighten and harden and the garlic bulbs' growth is stunted.

I had never experienced a garlic scape before I joined my CSA three years ago, but now I greet their arrival with unbridled enthusiasm. Scapes have a crisp-tender texture and a distinct garlic flavor, but without the raw garlic bite. Besides making a killer pesto, scapes are great in frittatas, pasta dishes, stir-fries — anywhere you want a hit of garlic and a splash of green. Store them in a plastic bag in the crisper section of your fridge and they'll last for weeks.

This week I made Basil-Garlic Scape Hummus and served it with grilled whole wheat pita. A small warning: It is garlicky.

Basil-Garlic Scape Hummus

1 (15-ounce) can no-sodium chickpeas, rinsed
1 large handful (1 to 2 cups) fresh basil leaves
1/2 to 1 cup garlic scapes
Juice of 1 1/2 lemons (1/4 cup)
1/2 to 1 teaspoon kosher salt (or better yet, grey salt)
splash hot sauce
1/2 cup extra-virgin olive oil

Combine chickpeas, basil leaves, scapes, lemon juice, salt and hot sauce in a food processor. With the motor running, drizzle in olive oil and process until smooth.

Makes 2 1/4 cups
Recipe courtesy of Suki Hertz