White Bean Tapenade

Name: White Bean Tapenade
Total time: 2700 s
Yield: 12 servings
Ingredients: 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

Pork

8Ingredients

60Calories

45Minutes

Description

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

Ingredients

servings:

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)

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Directions

1Wrap 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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