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Creamy Roasted Garlic Scape White Bean Dip

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This creamy roasted garlic scape and white bean dip is smooth, tangy, and deeply savory with mellow roasted garlic flavor and a bright lemon finish. Perfect as a spread, dip, or appetizer for fresh vegetables and bread.

Ingredients

  • 1 can (15 oz / 425 g) cannellini or great northern beans, drained and rinsed
  • 68 garlic scapes, trimmed and chopped (about 1 cup / 100 g) or 3-4 cloves roasted garlic as substitute
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • ½ teaspoon (2.5 ml) salt (sea salt or kosher salt preferred)
  • ¼ teaspoon (1.25 ml) freshly ground black pepper
  • ¼ teaspoon (1.25 ml) ground cumin (optional)
  • 24 tablespoons (3060 ml) water or aquafaba to adjust consistency

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Toss chopped garlic scapes and whole unpeeled garlic cloves on the baking sheet.
  3. Drizzle with 1 tablespoon olive oil and a pinch of salt, then toss to coat evenly.
  4. Roast for 15–20 minutes until garlic cloves are soft and golden and scapes are lightly caramelized.
  5. Allow to cool slightly, then peel the roasted garlic cloves.
  6. In a food processor, combine roasted garlic scapes, peeled garlic cloves, white beans, lemon juice, remaining olive oil, salt, pepper, and cumin if using.
  7. Blend until smooth, scraping down the sides as needed.
  8. Add water or aquafaba 1 tablespoon at a time until desired consistency is reached.
  9. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
  10. Transfer to a serving bowl, drizzle with olive oil, and garnish as desired.

Notes

  • Roasted garlic scapes provide a milder, sweeter garlic flavor compared to raw scapes.
  • Aquafaba adds extra creaminess without changing flavor.
  • Store in an airtight container in the refrigerator for up to 4–5 days.
  • Serve with pita, crackers, or fresh vegetables for dipping.

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