White Bean Spread with Sage
- Active Time 10m
- Total Time 10m
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 can (15 or 19 ounces) 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 Publisher. All rights reserved.
nutrition information per serving
20 calories; 1g total fat; 0g total saturated fat; 0mg cholesterol; 80mg sodium; 2g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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