White beans are one of those ingredients that I've grown to love more and more as I experiment with them. They have a mild flavor, but a fantastic texture that lends itself so well to soups and dips. Here is an elegant variation on hummus, featuring white beans and my very favorite herb, sage.
I made this recipe up as I went along, tasting here and there and adjusting accordingly. It came out pretty fantastic. It's healthy, hearty and delicious. You could easily make a meal out of it with some veggies, or spread it on a tortilla and make a wrap with some veggies and/or meat of choice. We had company today, and the general consensus definitely seemed to be favorable!
White Bean & Sage Hummus
makes about 2 1/2 cups
1 15 oz. can cannellini beans, drained and rinsed
juice of 1 lemon
1 tablespoon tahini
4 or 5 leaves of fresh sage
pinch of cayenne pepper
2 tablespoons extra virgin olive oil
salt to taste
1. Place the beans, lemon juice, tahini, sage, and cayenne in a food processor and puree until mostly smooth. With the processor running, stream in the EVOO until desired consistency is reached. It should be smooth, but still nice and thick, like hummus.
2. Season to taste with salt and serve immediately, or cover and store in the refrigerator for a day or two.