White Bean and Garlic Scape Dip

This summer my mom and sister joined a local organic CSA and are now on their second week of pick-ups (it was slow-going for the entire region at the beginning of the season due to the crazy weather we had during planting season). One of the things that have been in the loot each week are garlic scapes. While I have seen them used here and there on some other blogs, I had never gotten my hands on them, so when I saw them I definitely wanted to experiment with them. In the newsletter that the farm sends out to its CSA participants each week, they highlighted the garlic scapes and recommended making a white bean dip with them. Sounded like a fantastic idea to me! This is essentially a hummus made with cannellini beans instead of garbanzo beans and garlic scapes in place of the garlic. Delicious!

So what exactly are garlic scapes? As the garlic bulb begins to grow below ground, these green shoots poke through the surface and grow upward. If left attached to the garlic, the scapes will inhibit the growth of the garlic, so to keep the garlic chugging along they are snipped off.

I have just started experimenting with them, but have heard of other bloggers that have even made pesto from garlic scapes! There are lots of possibilities for these little gems, and I can’t wait to keep trying new recipes with them.

One year ago: Taco Dip
Two years ago: Roasted Shrimp and Orzo

White Bean and Garlic Scape Hummus

Servings 6 to 8 servings
Prep 15 minutes
Total 15 minutes
Author: Michelle

A delicious dip full of flavor


  • 1/3
    sliced garlic scapes
  • 1
    lemon juice
  • ½
    sea salt
  • Ground black pepper
    (to taste)
  • 15
    canned cannellini beans, rinsed and drained
  • ¼
    olive oil


  1. 1. In the bowl of a food processor, process the garlic scapes, lemon juice, sea salt and black pepper until finely chopped, scraping the sides as needed.
  2. 2. Add the beans and process to a rough puree (the beans will be just about completely mashed).
  3. 3. With the machine running, slowly pour in the olive oil and process until smooth. Check the consistency; if it is still thick and paste-like, you can add 2 or 3 tablespoons of water to thin it out a bit. Taste, and add more salt and pepper, if desired. Serve with your favorite vegetables, pita chips, etc.


Calories: 176kcal
Fat: 9g
Saturated fat: 1g
Sodium: 199mg
Potassium: 321mg
Carbohydrates: 18g
Fiber: 3g
Protein: 5g
Vitamin C: 4.2%
Calcium: 71%
Iron: 2.3%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!