White Bean and Garlic Scapes Dip
1/3 c. sliced garlic scapes
1 tbsp freshly squeezed lemon juice, more to taste
1/2 tsp coarse sea salt (or salt to taste)
Ground black pepper to taste
1 can (15 oz) cannellini beans, rinsed and drained
1/4 c. extra-virgin olive oil, more for drizzling
Water

In food processor, process garlic scapes with lemon juice, salt, pepper until finely chopped. Add beans and process to rough puree. With motor running, slowly drizzle olive oil through feed tube; process until fairly smooth. Pulse in 2-3 TBS water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice if desired. Spread out dip on plate, drizzle with olive oil, sprinkle with more salt. yield: 1 1/2 cups.

Submitted by member Tina Kriebel

Garlic Scape Pesto

1 cup garlic scapes, top flowery part removed, cut into ¼ inch slices

1/3 c walnuts

¾ c olive oil

¼- ½ cup grated parmesan (to your taste)

½ teaspoon salt

black pepper to taste

Method: Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator. For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

Garlic Scape Hummus

Place the ingredients in a food processor or blender on high until a thick paste forms. Salt to taste.