Bean Dip with Garlic Scapes

(from Stearns Farm Newsletter June 30 2008)

Garlic scape recipes were featured all over the internet and the print world this week - proof of their seasonal popularity (and our good fortune).  This pale green version of hummus is adapted from a column by Melissa Clark in The New York Times.  It takes just fifteen minutes to make.  You can read more about Melissa's personal "garlic festival" online at www.nytimes.com (search on "garlic").

1/3 cup sliced garlic scapes

1 Tbs freshly squeezed lemon juice, more to taste

1/2 tsp coarse sea salt, more to taste

black pepper to taste

1 can (15 oz) cannellni or white beans

1/4 cup extra virgin olive oil, more as needed

fresh herbs, such as thyme leaves or snipped basil or chives for garnish (optional)

Place garlic scapes, lemon juice, salt and pepper in the container of a food processor and process until finely chopped.  Drain and rinse beans, add them to the garlic scape mixture, and process to a rough puree.  Slowly pour olive oil through the feed tube with the processor running, until the mixture is smooth.  Add 2 or 3 Tbs water, or more as needed, pulsing briefly with each addition, until the dip is the consistency you like.  Taste and add more salt, pepper, or lemon juice if desired.  To serve, spread dip evenly on a large plate, drizzle with more olive oil, and sprinkly lightly with coarse salt and chopped herbs, if desired.  Serve with toasted crusty bread, crackers, or carrot and celery sticks.  Variation:  replace white beans with chickpeas.  Yields 1 1/2 cups dip.