Tuesday, June 15, 2010

White Bean and Garlic Scapes Dip

Not sure what to do with those garlic scapes? Well, here's an idea from the New York Times:

White Bean and Garlic Scapes Dip

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

3 comments:

  1. I'm looking forward to trying this recipe. :)

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  2. Thanks for the recipe! I made it with chickpeas because I didn't have cannellinis, it was so good!

    http://www.flickr.com/photos/steffster/4725353585/

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