Name: Lemony Labneh and Garlic Scape Dip
Ingredients: 1/2 cup sunflower seeds (soaked in cold water overnight and drained); 4 garlic scapes; 2 tbsp extra virgin olive oil (plus more for drizzling); 1/2 cup labneh; 1/4 cup mint leaves (plus more for garnish); 1/2 tsp sea salt (plus more to taste); 1 tbsp lemon zest; 1/2 tsp ground pepper

Lemony Labneh and Garlic Scape Dip

This lemony labneh and garlic scape dip is a wonderfully simple appetizer for warm weather fêtes. Creamy labneh, blended with sautéed garlic scapes, fresh mint leaves, and lemon zest, makes for a vibrant, crowd-pleasing dip.

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Ingredients

sunflower seeds, soaked in cold water overnight and drained 1/2 cup
garlic scapes 4
extra virgin olive oil, plus more for drizzling 2 tbsp
labneh 1/2 cup
mint leaves, plus more for garnish 1/4 cup
sea salt, plus more to taste 1/2 tsp
lemon zest 1 tbsp
ground pepper 1/2 tsp

Instructions

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 and a few mint leaves. Serve with a selection of vegetables and crackers.