Process the garlic to a paste in a food processor. Add the hearts of palm and process to a rough purée. With the motor running, add the oil in a thin stream until you see the mixture coming together in a velvety purée. The absorbency of palm hearts can vary; any one batch may take a bit less or more than ⅓ cup.

Transfer to a serving bowl and stir in the scallions. Taste for salt and add a little if desired (some canned brands have more salt than others). Serve within a few hours, though it can be held in the refrigerator for up to a day if you reserve the scallions and stir them in just before serving.