It’s one of the best times of year: scape season! Also the peas are ripe and sweet. I wanted to make some kind of dip because I love enjoying peas and spring turnips raw. The garlic scapes inspired me to mix up something nutty and fresh with a little tang of acid. Bring to your weekend party or eat it as “girl dinner” – that’s my plan this evening!
Summer Scape Dip
Ingredients
- 1/2 cup plain greek yogurt you could use other high-protein yogurts
- 2 tbsp tahini
- 1/4 cup garlic scapes (diced)
- 1/4 cup pine nuts
- 1 lemon
- 1 pinch salt
- oil
- ingredients for dipping! I chose peas, spring turnips, crackers and crusty baguette – possibilities are endless!
Instructions
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Remove woody ends of garlic scapes and fine-dice. Zest the lemon & squeeze 1-2 tsp of juice.
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Warm a generous drizzle of oil in a pan on medium low. Add in scapes and cook, stirring constantly, for 3-4 minutes. (This step takes some of the harsh garlic flavour away – you can also blanch or use them raw for a stronger flavour).
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Add pine nuts to the pan and toast for 1 minute-90 seconds.
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Pour contents of the pan (including excess oil) into a food processor (reserve some for garnish if you wish). Add the yogurt, tahini, lemon juice & salt. Blend on high until well mixed. Scoop into a bowl.
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At this point you can adjust to taste. Add more lemon juice or zest to pump up the acidity, stir in more tahini for a nuttier flavour, or add more yogurt to soften the flavour. Add a drizzle of olive or sesame oil. Adjust to your taste buds! Garnish with lemon zest and unblended scapes/pine nuts.
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Remove greens from spring turnips and quarter. Arrange on a tray with dip, peas, crackers, carrots, chips or any other dipping ingredients. Enjoy!