I'm not one to gush over food normally, but nothing makes me happier than seeing garlic scapes at the farmer's market. I noticed them outside my work today, and returned from a lunch break with armfuls of scapes and four different types of basil plants (my desk smelled amazing all afternoon).
I associate spring with scapes, the curled garlic flower with a mild, mellow taste of garlic and the charm of a bouquet. Maybe this is because New York is still raining like it's spring; I wore a coat (a coat! in June!) to work today. Scapes were small consolation, but it helped that this is one of my all-time favorite dips.
Use this recipe as a basic set of flavors, and throw in some rosemary and lemon zest in there if you're feeling adventurous. My photos really don't do the dip justice, since there was no light (see aforementioned rain, grrr) and I was too hungry to do much about it. But oh my it's good - try it, truly.
White Bean and Garlic Scapes Dip
From the New York Times
- 1/3 cup sliced garlic scapes (3 to 4)
- 1 tablespoon freshly squeezed lemon juice, more to taste
- 1/2 teaspoon coarse sea salt, more to taste
- Ground black pepper to taste
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1/4 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. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Yield: 1 1/2 cups.