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White Bean Spread With Sage

appetizers, beans & legumes

1 clove garlic; crushed and peeled
1/2 teaspoon salt
15 1/2 ounces cannellini beans; drained and rinsed
--or l9-ounces
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 pinch cayenne pepper
freshly ground black pepper; to taste
1 teaspoon 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 refrigeratorfor up to 4 days or in the freezer for up to 6 months.)


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.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, November 1997

Yield: 24 servings

Preparation Time: 0:00

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