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1/4 cup olive oil -- divided
2 teaspoon garlic minced (about 2 cloves
1 bay leaf
30 ounce canned white beans -- drained and rinsed with 3 Tablespoons whole beans reserved for garnish
2 tablespoon lemon juice
1 teaspoon kosher salt
1 tablespoon sage leaves -- thinly sliced
1 tablespoon lemon zest
Fresh Pita or Crackers
Warm 1/8 cup of olive oil in a medium saute pan over low heat. Add the garlic and bay leaf, cooking gently for about 1 minute. Do not overcook. Remove
the bay leaf and discard. Add oil and garlic to the food processor, setting the saute pan aside for later use. Add the white beans, lemon juice and
salt to the food processor, and puree the mixture until smooth. Transfer the pureed mixture to a serving bowl and top with the whole beans. Heat the
remaining 1/8 olive oil in the saute pan over medium heat. Add the sage and lemon zest, cooking until the sage begins to curl and the zest begins to
turn golden. Remove from the heat and drizzle all over the bean dip. Serve warm or at room temperature with fresh pita bread or crackers.
Recipe Notes:
Be creative with this dip. Other ways to garnish it include coarse sea salt and olive oil, red and yellow bell pepper strips fresh thyme and rosemary
warmed in olive oil, or lemon zest fried in olive oil.
Makes 2 Cups
2 teaspoon garlic minced (about 2 cloves
1 bay leaf
30 ounce canned white beans -- drained and rinsed with 3 Tablespoons whole beans reserved for garnish
2 tablespoon lemon juice
1 teaspoon kosher salt
1 tablespoon sage leaves -- thinly sliced
1 tablespoon lemon zest
Fresh Pita or Crackers
Warm 1/8 cup of olive oil in a medium saute pan over low heat. Add the garlic and bay leaf, cooking gently for about 1 minute. Do not overcook. Remove
the bay leaf and discard. Add oil and garlic to the food processor, setting the saute pan aside for later use. Add the white beans, lemon juice and
salt to the food processor, and puree the mixture until smooth. Transfer the pureed mixture to a serving bowl and top with the whole beans. Heat the
remaining 1/8 olive oil in the saute pan over medium heat. Add the sage and lemon zest, cooking until the sage begins to curl and the zest begins to
turn golden. Remove from the heat and drizzle all over the bean dip. Serve warm or at room temperature with fresh pita bread or crackers.
Recipe Notes:
Be creative with this dip. Other ways to garnish it include coarse sea salt and olive oil, red and yellow bell pepper strips fresh thyme and rosemary
warmed in olive oil, or lemon zest fried in olive oil.
Makes 2 Cups
