By Catherine Mallette, The Baltimore Sun
7:00 AM EDT, June 10, 2013
My first thought when I found a garlic scapes dip recipe, which ran in the New York Times several years ago, was this: I bet this dip would be great with homemade pita chips. My second thought was this: Making homemade pita chips means cleaning my big baking sheets, which is not one of my favorite tasks, so maybe I can find some pita chips at Wegmans.
Garlic scapes, in case you don't know, as I didn't before I owned some, are the green, curly shoots of a garlic plant. They taste like garlic, but not as intensely as a garlic bulb. Apparently, you can eat them raw, in green salads or chopped into egg salad. You can turn them into a pesto, or you can fry them with kale. I decided to try -- and tweak -- this dip because I thought it might make a good healthy appetizer for a party.
The dip is super easy to make in a food processor. Six ingredients, not a lot of prep work. The end result is a creamy, green-y dip. I tried it with some Stacy's pita chips, and it was great. I tried it with some bruschetta toasts and that was OK, too. Then I tried it with some cherry tomatoes that were on my kitchen counter. That was a good combo, too.
I decided to skewer the tomatoes with toothpicks and set them up next to the bowl of dip for the party (and next to the pita chips, of course). One note: I think the consistency and taste are better once this has been in the fridge for a bit. It becomes a little bit more like a hummus texture.
WHITE BEAN AND GARLIC SCAPES DIP
1/3 cup sliced garlic scapes
1 Tablespoon fresh lemon juice
Sea salt and ground black pepper, to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil
1. Put the garlic scapes, lemon juice and salt and pepper in a food processor. Run it until the garlic scapes are finely chopped. Add the beans until you get a thick puree.
2. With processor on, add olive oil through the feed tube. Add just a bit of water until you get a smooth dip consistency. I added more lemon juice and salt and pepper here.
Copyright © 2015, The Baltimore Sun