Though this make a good dip for veggies or pita crisps, you can also spread it in a pita with leftover roasted vegetables for a packable lunch. Source: EatingWell Magazine, November 1997

EatingWell Test Kitchen
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Ingredients

Directions

  • Mash garlic with salt with the side of a chef's knife.

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  • 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 6 months.

Nutrition Facts

20 calories; 1.2 g total fat; 80 mg sodium. 2.2 g carbohydrates; 0.8 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
Quick and YUMMY!! Didn't have sage but tasted it without any herbs and it was great! I did however add a little bit of basil. I think you could use any herb you like. Great snack when you need a little protein "kick". Read More
Rating: 5 stars
10/30/2011
I was lazy and just included the sage in the blender and really liked the result. Read More