Recipe Image

White Bean Spread with Sage

  • 10 m
  • 10 m
EatingWell Test Kitchen
“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.”

Ingredients

    • 1 clove garlic, crushed and peeled
    • ½ 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

Directions

  • 1 Mash garlic with salt with the side of a chef's knife.
  • 2 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.
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