Serve this as a dip with toasted pita bread wedges, along with roasted red peppers, feta cheese and an assortment of olives.


  • 2 cloves garlic (unpeeled)
  • 1/2 teaspoon olive oil
  • 15 ounces cannellini beans (rinsed and drained)
  • 2 teaspoons lemon juice
  • salt
  • black pepper
  • 2 tablespoons olive oil
  • 6 sage leaves (fresh)


  1. Wrap garlic cloves, drizzled with 1/2 teaspoon olive oil, in aluminum foil and place in a 350 degree F. oven until garlic is soft, about 30 minutes. Cool and squeeze garlic from clove, discarding skin. Combine garlic paste, beans, lemon juice, salt, pepper and 2 tablespoons olive oil in food processor or blender. Process until smooth. Thinly slice or mince sage leaves; fold into tapanade. Taste to adjust seasonings, add salt or pepper as needed.
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