Recipe adapted from NY Times.

Ingredients
  • 1/3 cup sliced garlic scapes (3 to 4)
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon course sea salt
  • Ground pepper to taste
  • 1 can cannellini beans, rinsed and drained
  • 1 to 2 tablespoons extra virgin olive oil
Method

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.

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 to taste.

Enjoy!