White Bean Spread with Sage
http://www.eatingwell.com/recipes/white_bean_spread_with_sage.html
From EatingWell: November 1997Though 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.
About 1 1/2 cups | Active Time: 10 minutes | Total Time: 10 minutes
Ingredients
- 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
Preparation
- 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.
Nutrition
Per tablespoon : 20 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 2 g Carbohydrates; 1 g Protein; 1 g Fiber; 80 mg Sodium; 40 mg Potassium
Exchanges: (based on 2 tablespoons): 1/2 starch, 1/2 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 6 months.