Recipe by Anna Gill
Makes 1 ½ cups
⅓ cup coarsely chopped garlic scapes (about 4 small)
1 tablespoon freshly squeezed lemon juice, more to taste
½ teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 15 oz. can cannellini beans, rinsed and drained
¼ 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. Adjust levels of salt, pepper and lemon juice, as needed.
3. Scrape the dip into a serving bowl and drizzle with a little more olive oil. Place the dip bowl on a larger platter with crudité, crackers, pita pieces and serve.
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