This white bean and garlic scape dip is a summer delight, combining a smooth texture with an irresistible garlic punch. It’s perfect with crispy vegetables, or as a dip with chips and pita bread.
On hot summer evenings, I don’t feel much like cooking. Tonight I pulled out garlic scapes and various vegetables from the recent CSA box. I added a can of white beans and produced a smooth, garlicky dip that’s healthy and full of protein.
My favorite vegetable for dipping is kohlrabi. Crisp and smooth, it tastes vaguely like broccoli stems, and when cut into slices, is sturdy enough to carry the thickest dip. Yellow or red bell peppers are good, as are mild radishes, stalks of endive, cucumber, sliced carrot, and celery.
White Bean and Garlic Scape Dip
- ⅓ cup sliced garlic scapes (3-4 scapes)
- 1 tbsp lemon juice
- ½ tsp coarse sea salt
- 1 15-oz can cannellini beans (white kidney beans) drained
- ¼ c olive oil plus a bit more for drizzling
- ½ tsp Aleppo pepper
- Get out your food processor: process garlic scapes with lemon juice, salt and pepper until finely chopped. Add drained cannellini beans and process to a rough purée.
- 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 you like for a dip. Taste it, and then add more salt, pepper and/or lemon juice, depending on your preferences.
- Spread out dip on a plate or in a wide bowl. Drizzle with a bit more olive oil, and sprinkle with Aleppo pepper.
- Terrific served with sliced vegetables and/or pita bread.