Ingredients:
2x15oz cans cannellini or white kidney beans, drained and rinsed
2 garlic bulbs, roasted*
juice of 1 lemon
5 Tbs minced fresh sage
1/4 cup pine nuts, toasted
1 1/2 tsp salt
1/3 cup extra virgin olive oil
Preparation:
Squeeze or scoop the roasted garlic flesh from the skins. Mash all of the ingredients together in a bowl, or pulse in a food processor. Add stock or water to thin and season to taste. Refrigerate for up to 3 days. Serve al room temperature drizzled with extra virgin olive oil and cracked pepper on top. Spread on crostini or wrap in warm pitas with chopped olives, cucumbers and/or tomatoes or use as a dip for pita, veggies or tortilla chips.
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