As I mentioned in my post about this recipe, I found the dip to be quite garlicky even for someone who adores garlic. I'd suggest either using fewer scapes, or blanching the sliced scapes for about 1 minute, or both.
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
Freshly ground black pepper to taste
1 15-ounce can cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling
1. In a food processor, pulse garlic scapes with lemon juice, salt and pepper until finely chopped (you may need to scrape down the bowl several times). 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 desired consistency is reached. Add more salt, pepper and/or lemon juice, if desired.
3. To serve as a dip: spread out on a plate, drizzle with olive oil, and sprinkle with more salt. Serve with raw vegetables and toasted pita triangles, or use as a spread in sandwiches or wraps.
Yield: 1 1/2 cups.
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