15ouncescannellini beans, canned, rinsed and drained
½cupgrated Parmesan cheese
½cupextra virgin olive oil
⅛teaspoonblack pepper freshly ground
gluten-free or whole grain crackers
gluten-free of whole grain sliced baguette
grape tomato halves
Add the beans to the bowl of the food processor and pulse 3 or 4 times. Add the garlic scapes and olive oil and process for about 30 seconds.
Add the lemon juice, sea salt, and black pepper and process until the dip is thick and creamy. If the dip is a little dry, add 1 to 2 more tablespoons of olive oil and process. Serve with whole grain crackers or sliced baguette.
You can also use about 5 or 6 fresh garlic cloves instead of garlic scapes.
If your scapes are very spicy, you can reduce the amount or add some flat leaf parsley to balance the flavor.