White Bean and Garlic Scapes Dip
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup sliced garlic scapes (3 to 4)
- 1tablespoon freshly squeezed lemon juice, more to taste
- ½teaspoon coarse sea salt, more to taste
- Ground black pepper to taste
- 1can (15 ounces) cannellini beans, rinsed and drained
- ¼cup extra virgin olive oil, more for drizzling
Nutritional analysis per serving (3 servings)
346 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 11 grams protein; 485 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Private Notes
Comments
Delicious!! The garlic scapes were just sharp enough to strike the right balance with the beans - used more pepper, 2Tbsp water, a bit more lemon juice — spread on multi-seeded bread, nice texture — ate with a salad of tomatoes, cukes, spinach and a light vinaigrette — enjoy with red pepper, mushroom, carrots, celery as dippers — really versatile — love those garlic scapes!!
This is a perennial favorite. So good!
Delicious. The recipe calls for 3 to 4 scapes, and I only used three. It was very garlicky. I would taste it after you’ve made it with three. You can always add the fourth. I skipped the water and added more lemon juice. Excellent.