Garlic Scape and White Bean Hummus

Scapes are the best! There, I said it. They have a fairly short 2-3 week season in June, so I snatched some up at the Farmer's Market a couple weeks ago and made a hummus with cannellini beans, which I am just now getting around to posting. Scapes are supposedly milder than mature garlic cloves (and they are milder when cooked), but raw I find they can still pack a punch. LCBF says they're "zingy." Recipe for addictive, zingy hummus after the jump:


Garlic Scape and White Bean Hummus

1 can cannellini beans, drained and rinsed
3-4 fresh garlic scapes, chopped
juice of 1/2 a lemon (~ 2 tbl)
3-6 tbl olive oil
salt & pepper (to taste)

Combine cannellini beans, scapes, lemon juice, salt, pepper, and 3 tbl. of olive oil in a food processor. Add more olive oil as necessary until desired texture is achieved.

Eat with bread, carrots, etc. Easy. Delicious.