Lemon & Sage White Bean Spread
Serves 3 – 4
Can be doubled | Can be halved | Makes great leftovers
Here’s an easy alternative to hummus, with a different yet equally delicious flavor profile. White cannellini beans puree up smooth and silky, with very little oil needed to create a velvety texture. Our favorite way to enjoy this spread is with freshly baked whole grain bread, but it’s also good with crackers or vegetables for dipping. For a party or special gathering we’ll serve it along with a platter of grilled or roasted vegetables, a dish of olives and plenty of warm homemade bread. White bean spread is a fantastic appetizer, but makes a perfect light lunch or dinner too. And you can have the whole recipe done in five minutes! ~ Susan
1 can white cannellini beans – drained and rinsed
1 tablespoon extra virgin olive oil
3/4 teaspoon granulated garlic (or 1 good sized fresh clove of garlic, roughly chopped)
1 tablespoon fresh lemon juice
3/4 teaspoon finely grated lemon zest (more or less depending on how lemony you like it)
1 teaspoon dried sage (or 1 1/2 teaspoons fresh chopped sage leaves)
1/2 teaspoon sea salt
freshly ground black pepper to taste
water as needed
Put everything in a food processor and blend until smooth and pureed, adding water in very small increments to make a good creamy consistency.
Taste and add a bit more garlic, lemon and/or salt to get it just the way you like it.
Spoon into a serving dish and garnish with a bit of chopped parsley, or fresh sage if you’ve got it!
This spread is best when served at room temperature.
Freshly baked whole grain bread is our favorite match, but crackers, pita breads or fresh vegetables are very good too.
The spread and bread ensemble travel well – great for taking to a picnic!
For lunch or dinner, serve the spread and bread ensemble along with a big salad – spicy arugula with a simple balsamic vinaigrette topped with a few shaves of Asiago cheese would be divine.