Based on a recipe from The New York Times
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh sage leaves
1/2 - 3/4 teaspoon coarse sea salt
Ground black pepper to taste
2 cups, or if using canned, one 15 ounce can, white beans drained (cannellini, navy, or great northern)
1/4 cup extra virgin olive oil, more for drizzling
In a food processor, process smaller starting quantities of garlic scapes, lemon juice, sage, salt and pepper until finely chopped. Add white beans and process to a rough purée.
With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. At this point, add more of the scapes, salt, and/or pepper, if desired, and process to a creamy puree.
When you serve the dip, drizzle with olive oil and sprinkle with more salt.
Pureed beans, scapes, sage, olive oil, lemon juice, salt and pepper.