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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November 1997


Ingredient Checklist


Instructions Checklist
  • 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.


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

Nutrition Facts

20 calories; protein 0.8g 2% DV; carbohydrates 2.2g 1% DV; exchange other carbs; dietary fiber 0.7g 3% DV; sugars 0.1g; fat 1.2g 2% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 4.6IU; vitamin c 0.3mg 1% DV; folate 11mcg 3% DV; calcium 7.2mg 1% DV; iron 0.2mg 1% DV; magnesium 0.2mg; potassium 40.4mg 1% DV; sodium 80.2mg 3% DV; thiaminmg.

Reviews (2)

Read More Reviews
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
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
I was lazy and just included the sage in the blender and really liked the result. Read More