5 minutes
makes 1½ cups
This white bean garlic scape dip is a summer delight, combining a smooth texture with an irresistible garlic punch. It's perfect with crispy vegetables on a hot evening, or as a dip with chips and pita bread.
  • ⅓ cup sliced garlic scapes (3 to 4)
  • 1 tablespoon lemon juice (or more to taste)
  • ½ teaspoon coarse sea salt (or more to taste)
  • 1 15-ounce can cannellini beans (white kidney beans), drained
  • ¼ cup olive oil plus a bit for drizzling
  • ½ teaspoon Aleppo pepper

Get out your food processor: process garlic scapes with lemon juice, salt and pepper until finely chopped. Add drained cannellini beans and process to a rough purée.

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 you like for a dip. Taste it, and then add more salt, pepper and/or lemon juice, depending on your preferences.

Spread out dip on a plate or in a wide bowl. Drizzle with a bit more olive oil, and sprinkle with Aleppo pepper.

Terrific served with sliced vegetables and/or pita bread.

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