Ramps season is finally on again. And the other day, on my morning walk in the woods nearby, I found the first green fragrant ramp leaves peeking up towards the sky. Ramps (or wild garlic , or ramsons) with their unique flavor, reminiscent of garlic, leeks and chives, is perfect for dip sauces, pestos and other “no-cook” dishes as the flavors are best preserved when kept raw.
I have previously made this dip with garlic (half a clove is enough) and fresh rosemary, but now that I had all of these fresh ramps I wanted to give it a try in this dip. And it was delicious!
Perfect for dipping raw veg, or as a bread spread. And with canned beans this is made in less than five minutes – perfect when you need a quick healthy snack, or when you have visitors on short notice.
White bean dip with ramps and chili
1 can large white beans (e.g. butter beans), rinsed and drained
1/2 cup fresh ramps (green parts only), loosely packed
3 tbsp mild extra virgin olive oil
juice from 1/2 lemon
1/2 tsp dried chili flakes
pinch of sea salt
1) Rinse and clean the ramps well. Chop the leaves roughly.
2) In a food processor or blender combine the beans, olive oil, lemon juice, chili flakes and salt and blend until completely smooth. This will take a few minutes, and you might need to stop and scrape down the sides a few times.
3) Add the ramps and whiz again until the ramps start to blend with the bean dip, but with some greens visible.
4) Transfer to a jar or bowl and decorate with chili flakes and chopped ramps.