Garlic scapes are a spring delicacy: if you see them at your market, pick them up and whip up this dip that uses common kitchen staples, including white cannellini beans and olive oil.

See the Recipe The Kitchn

I ground beans and scapes in the food processor with a little lemon, and less olive oil than I would have used behind closed doors. The dip was billowing and fluffy, with the color of sugar snap peas. It had a velvety texture that wrapped itself around an assertive, racy wallop so intense that I worried I’d scare even my garlic-loving parents out of the house.