White Bean Hummous with roasted garlic, sage and pine nuts


  • 2x15oz cans cannellini or white kidney beans, drained and rinsed
  • 2 garlic bulbs, roasted*
  • juice of 1 lemon
  • 5 Tbs minced fresh sage
  • 1/4 cup pine nuts, toasted
  • 1 1/2 tsp salt
  • 1/3 cup extra virgin olive oil


Squeeze or scoop the roasted garlic flesh from the skins. Mash all of the ingredients together in a bowl, or pulse in a food processor.  Add stock or water to thin and season to taste.  Refrigerate for up to 3 days.  Serve al room temperature drizzled with extra virgin olive oil and cracked pepper on top.  Spread on crostini or wrap in warm pitas with chopped olives, cucumbers and/or tomatoes or use as a dip for pita, veggies or tortilla chips.