White Bean Spread With Sage
1 clove garlic, crushed and peeled
1/2 teaspoon of salt
15 1/2 ounces of cannellini beans, drained and rinsed or l9-ounces
2 tablespoons of extra-virgin olive oil
1 tablespoon of fresh lemon juice
1 pinch cayenne pepper
freshly ground black pepper, to taste
1 teaspoon of chopped fresh sage
1. With the side of a chef's knife, mash garlic with salt.
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. (The spread will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months.)
MAKES ABOUT 1 1/2 CUPS.
35 calories per tablespoon; 1 gram protein; 1 gram fat (0.2 gram saturated fat); 4 grams carbohydrate; 65 mg sodium; 0 mg cholesterol; 1 gram fiber.
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