- 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.