White bean and Garlic Dip

8 Jul

This week we’ve also got garlic scapes!  These are the curly tops of the garlic plant.  If we left them, they’d open into a weird flower-like thingie-the garlic plant’s attempt at sexual reproduction, which takes a few years.  By snapping the scapes off, the plant no longer stands a chance in terms of mixing its genes, and it knows it.  Instead, the bulbs (for asexual reproduction) grow bigger and sturdier.  In the New York Times “Dining In” section a few weeks ago, there was a recipe for white bean and garlic scape dip that looks really good:
3-4 garlic scapes
1 tablespoon lemon juice
one-half teaspoon sea salt
ground black pepper to taste
15 oz. can cannelloni beans, rinsed and drained
one-quarter cup of olive oil, plus more for drizzling
Process scapes, lemon juice, salt, and pepper together in a food processor until finely chopped.  Add beans and process to a rough puree.  With motor running, slowing drizzle olive oil through feed tube and process until smooth.  Pulse in 2 or 3 tablespoons of water (more as needed), until the mixture is the consistency of a dip.  Add more salt, pepper, or lemon juice, as desired.  Spread out on a plate and drizzle with more olive oil.  We (not the NYT) would recommend serving this with toasted pita or veggies-how about scooping it up with quartered sweet turnips or kohlrabi?

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