The rich flavor of sage complemented by a distinctive -- but not overpowering -- lemon zing sets this healthy dish apart from other bean dips. You can also serve it as a spread on crackers with slices of tomato.
What you'll need
- 1 (15-ounce) can of white kidney beans, drained and rinsed
- 1/4 cup lemon juice
- 1 heaping tablespoon chopped sage (about 7 to 8 leaves)
- 1 small clove garlic
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
How to make it
Combine all the ingredients in a food processor.
Pulse until the mixture is smooth, about 30 seconds. Serve with carrots, celery, pretzels, crostini, or crackers. Makes 1 1/2 cups.
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