White Bean Spread with Sage

White Bean Spread with Sage

2 Reviews
From: EatingWell Magazine, November 1997

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 24 servings

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Original recipe yields 24 servings
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  • 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

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 20 calories; 1 g fat(0 g sat); 1 g fiber; 2 g carbohydrates; 1 g protein; 11 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 5 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 0 mg iron; 80 mg sodium; 40 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: (based on 2 tablespoons): 1/2 starch, 1/2 fat

Reviews 2

February 08, 2010
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By: EatingWell User
I was lazy and just included the sage in the blender and really liked the result.
January 05, 2010
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By: Kimbo
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".