“You could serve this with toasted bread rounds, tortilla chips or crackers, as well as with a vegetable crudité platter. A food processor makes this recipe a snap, but I don’t see why you couldn’t use a hand potato masher or a ricer to make this. It would be more rustic and chunky is all. Don’t forget to save your flower buds to garnish your dip.
½ cup garlic scapes (approximately 6 to 8)
1 tablespoon fresh lemon juice
½ teaspoon kosher or sea salt
½ teaspoon black pepper
1 15 ounce can of cannellini beans, rinsed and drained
¼ cup olive oil, plus more for drizzling
Flower buds and some raw chopped scapes for garnish
In a food processor, process your garlic scapes with the lemon juice, salt and pepper just until roughly chopped. Add your drained beans and process to a rough puree. With the motor running, slow add your olive oil through the feed tube of the processor, and process until fairly smooth. If you want it smoother you can pulse in a tablespoon of water at a time, depending on how you like the texture. Taste and season to taste with salt and pepper.
Serve in a small bowl and drizzle the dip with some more olive oil. Garnish with the flower buds and some raw chopped scapes if desired.