MAKES 1 ½ CUPS
MAKES 1 ½ CUPS
The wonderful flavor of cannellini beans with fresh sage reminds me of our summer vacations in Tuscany, Italy. That’s where I first tasted them, and now they are part of my regular menus. I like them best with Roasted Red Peppers and Grilled Bread (this page). This dip is also perfect when simply served with vegetables or used as a nonfat sandwich spread. For a lovely appetizer, try a dollop wrapped in red leaf lettuce with a tomato slice. Delicious!
3 cups cooked cannellini beans (or any other white beans)
1 garlic clove
Juice from 1 lemon
2 tablespoons chopped fresh sage (or parsley)
Salt and freshly ground black pepper
Place all the ingredients in a food processor or blender. Puree until smooth. Adjust seasonings to taste, and add more lemon juice if desired.
For Level Two
Add 3 tablespoons extra-virgin olive oil for additional flavor and a smoother consistency. Top with toasted pine nuts. This addition of fat to your Carbos creates a small imbalance.
