White Bean Tapenade

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White Bean Tapenade

Source: Recipezaar.

 

 

2 garlic cloves, unpeeled

1/2 teaspoon olive oil

one 15 ounce (425 g) can cannellini beans, rinsed and drained

2 teaspoons lemon juice

salt & fresh ground pepper, to taste

2 tablespoons (30 ml) olive oil

6 fresh sage leaves

salt and pepper, to taste

 

 

1. Wrap garlic cloves, drizzled with 1/2 teaspoon olive oil, in

aluminum foil and place in a 350 degree F (180 C) oven until garlic is

soft, about 30 minutes. Cool and squeeze garlic from clove, discarding

skin.

 

2. Combine garlic paste, beans, lemon juice, salt, pepper and 2

tablespoons (30 ml) olive oil in food processor or blender. Process

until smooth.

 

3. Thinly slice or mince sage leaves; fold into tapanade.

 

4. Taste to adjust seasonings, add salt or pepper as needed.

 

 

Serves 12.

 

 

 

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NUTRITION INFO Calories: 50 Fat: 2.6 g Carbohydrates: 5.1 g Protein: 2 g

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