RSSWhite Bean Spread with Sage
From EatingWell: November 1997 — Subscribe Now!
Though 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
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 6 months.
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
Recipe Categories
- Ethnic/Regional
- Mediterranean
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
- Publication
- November 1997
- Meal/Course
- Snack
- Appetizers
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Main Ingredient
- Beans/Legumes
- Servings
- 8 or more
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