This dip should not feel foreign for hummus lovers, with the scapes standing in for the cloves of garlic and white beans replacing the chickpeas. If you were to add tahini to the mix, it would get you even closer. Use this as a dip with vegetables and crackers or spread on sandwiches
3-4 garlic scapes, roughly chopped
15 ounces white beans
1-2 tablespoons freshly squeezed lemon juice
½ teaspoon coarse salt
¼ teaspoon freshly ground pepper
3 tablespoons olive oil
Put the garlic scapes in the bowl of a food processor and process until finely chopped. You may need to scrape down the sides and pulse a few times if the scapes get caught on the blade. Add the beans, lemon juice, salt and pepper and process again until the beans are coarsely puréed. With the motor running, add the olive oil and process until smooth. Taste for seasoning and add more olive oil, lemon juice, salt and pepper as needed. Store covered in the refrigerator for about a week.