Wednesday, June 6, 2012

Scape Season!

It's the season for garlic scapes, a delicacy we'd never heard of until we started growing our own garlic.  Now, we eagerly await their arrival because it means some lovely meals!

This year, we've had a wonderful garlic scape soup as well as some great pastas.  Our favorite recipe for scapes during this busy time of year, though, is an easy dip based on a New York Times recipe. 

Here's our basic recipe:

1/3 cup or more sliced garlic scapes (3 to 5) (we use more because we love garlic)

1 tablespoon lemon juice

1 tablespoon or more of ground cumin (we like a LOT of cumin!)

1 can (15 ounces) cannellini beans or other white beans, rinsed and drained

1/4 (or a bit more) good olive oil

Salt & Pepper

In a food processor, process garlic scapes with lemon juice, cumin, salt and pepper until finely chopped. Add  beans and process to a rough purée.  With motor running, slowly add olive oil and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more oil, until mixture is the consistency of a dip. Add more salt, pepper, cumin, and/or lemon juice, as desired.

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