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White Bean Spread with Sage

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  10 Minutes
  about 1 1/2 cups
Though this makes a good dip for veggies or pita crisps, you can also spread it in a pita with leftover roasted vegetables for a packable lunch.

Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 6 months.
1 clove  garlic, crushed and peeled
1/2 teaspoon  salt
1 15- or 19-ounce can  cannellini beans, drained and rinsed
2 tablespoons  extra-virgin olive oil
1 tablespoon  lemon juice
Pinch of  cayenne pepper
Freshly ground pepper to taste
1 teaspoon  chopped fresh sage
Mash garlic with salt with the side of a chef’s knife.

Transfer mashed garlic to a food processor. Add beans, oil, lemon juice, cayenne and black pepper; puree until smooth. Scrape into a bowl and stir in sage.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   about 1 1/2 cups
Calories: 20
Sodium: 80mg
Fiber: 1g
Carbohydrates, Total: 2g
Protein: 1g
% Cal. from Fat: 45%
Fat. Total: 1g
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