Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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

1 tablespoon
20 calories; protein 0.8g; carbohydrates 2.2g; dietary fiber 0.7g; sugars 0.1g; fat 1.2g; saturated fat 0.2g; vitamin a iu 4.6IU; vitamin c 0.3mg; folate 11mcg; calcium 7.2mg; iron 0.2mg; magnesium 0.2mg; potassium 40.4mg; sodium 80.2mg.

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