Photo by: Sheri Giblin
Garlic scapes, a farmers’ market shopper’s delight, are the curled flower stalks that shoot up from the garlic bulb. Growers cut them off to encourage better bulb growth. Look for vividly green, skinny stalks—some straight, some curled—which often have a tightly closed bud. Scapes have a pronounced crunch and a mild garlic flavor. I snip them and use them in salads, cut them into 2-in (5-cm) lengths and stir-fry them, or blanch them to use in soups. Stirred into this velvety bean dip, the scapes add flecks of bright color and a mild garlicky bite.
Yield: Makes about 2 cups (480ml)
- 2 cans (15 oz/430g each) cannellini beans, drained and rinsed
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 to 3 tbsp water
- ¾ tsp kosher or sea salt
- Freshly ground pepper
- ½ cup (50g) finely sliced garlic scapes
- Crudités, baked pita chips, crostini, bruschetta, baked bagel chips, grilled Japanese eggplant
In the workbowl of a food processor fitted with the metal blade, process the beans until mashed. Add the olive oil, lemon juice. 1 tbsp of the water, the salt, and a few grinds of pepper. Process until puréed and smooth, adding additional water until the spread is smooth and creamy. Scatter the garlic scapes over the top and pulse just until incorporated. Taste and adjust the seasoning. Transfer to a serving bowl and serve immediately.
© 2010 Diane Morgan
Dip Do-Ahead: This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 20 minutes before serving.
Nutritional information is provided by the author.
Serving Size: 2 tbsp