Serves 4
Recipe adapted from www.brooklynsupper.com
This creamy, fresh Lemony Labneh and Garlic Scape Dip comes together in a flash and is the perfect thing to whip up for impromptu summer entertaining.
Ingredients
- ½ cup sunflower seeds, soaked in cold water overnight and drained
- 4 garlic scapes
- 2 Tablespoons extra virgin olive oil, plus more for drizzling
- ½ cup labneh
- ¼ cup mint leaves, plus more for garnish
- ½ teaspoon salt, plus more to taste
- 1 Tablespoon lemon zest
- ½ tsp ground white pepper
Method
The night before, soak sunflower seeds in cold water. The next day, use a fine mesh strainer to rinse under cold water and set aside to drain.
Heat olive oil in a small skillet over medium heat. Add garlic scapes and sauté 2 minutes – just until scapes are fragrant, but still a vibrant shade of green.
Use a silicone spatula to scrape sautéed scapes and all of the olive oil into the bowl of a food processor. Add sunflower seeds, labneh, mint, lemon zest, salt, and pepper and process until smooth, stopping to scrape down sides as needed. Add sea salt to taste. Scrape dip into a small container and chill until ready to serve.
To serve, top dip with a drizzle of olive oil and a few mint leaves. Serve with a selection of vegetables and crackers.