From the NYTimes recipe:
Ingredients:
⅓ cup sliced garlic scapes (3 to 4)
1 tablespoon lemon juice, more to taste
½ teaspoon coarse sea salt
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
¼ cup extra virgin olive oil, more for drizzling
Step 1
In a food processor, process garlic scapes with lemon juice, salt and
pepper until finely chopped. Add cannellini beans and process to a
rough purée.
Step 2
With motor running, slowly drizzle olive oil through feed tube and
process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more,
until mixture is the consistency of a dip. Add more salt, pepper and/or
lemon juice, if desired.
Step 3
Spread out dip on a plate, drizzle with olive oil,