White Bean Tapenade
Serve this as a dip with toasted pita bread wedges, along with roasted red peppers, feta cheese and an assortment of olives.
2 garlic cloves, unpeeled
1/2 teaspoon olive oil
1 (15-ounce) can cannellini beans, rinsed and drained
2 teaspoons fresh lemon juice
Salt and ground black pepper, to taste
2 tablespoons olive oil
6 fresh sage leaves
- Wrap garlic cloves, drizzled with 1/2 teaspoon olive oil, in aluminum foil and place in a 350°F (175°C) 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.
Makes 4 to 6 servings.