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White Bean Spread with Sage

November 1997

Your rating: None Average: 4.4 (11 votes)

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.



READER'S COMMENT:
"I was lazy and just included the sage in the blender and really liked the result. "
White Bean Spread with Sage Recipe

Makes: About 1 1/2 cups

Active Time:

Total Time:

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

  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.

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; 0 g added sugars; 1 g protein; 1 g fiber; 80 mg sodium; 40 mg potassium.

Exchanges: (based on 2 tablespoons): 1/2 starch, 1/2 fat


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