I was originally not going to post this recipe because I whipped it up in a hurry and thought it was too simple. But then I took it to a party with me last night and was surprised to find that it was a huge hit! I guess simple is often better.
Originally I was inspired to make this because I have a sage plant growing in my kitchen that was looking a little scraggly, and was desperately in need of a trim. As I’m sure you are aware, pruning your herb garden means cooking with the cast-off trimmings. I think most people think of sage primarily for things like turkey and stuffing, but since we are vegan and gluten-free, I had to come up with another way to use it. I remembered that sage pairs really well with white beans, and since I knew I had a party coming up, I figured I’d make a dip to stand in for the ubiquitous hummus platter.
Working with sage is a really enjoyable experience. If you’ve never played with fresh sage in your kitchen before, I think you will be pleasantly surprised. Not only does it smell amazing, but the tactile experience is fun too. Sage is furry! And it chops up really fine without getting crushed and soggy like some other herbs can.
This dip is great with veggie crudites, the same way you’d eat hummus. But also really does well as a spread on crackers or bread. I spread my leftovers on a raw gluten-free “bread,” topped it with lettuce, onions, tomatoes, and a tiny bit of fleur de sel for an open-faced sandwich. Heaven.
I used cannellini beans for this, but I think navy or great northern beans would work great too. I also opted to use garlic oil instead of putting raw garlic into the dip because I wanted only the tiniest hint of garlic, and I didn’t want it to overwhelm the sage. If you are a garlic nut, go ahead and toss a few cloves in and see how it goes.
NOTE: You can easily make your own garlic oil by slicing the cloves from a bulb of garlic and warming them gently in about a cup of oil. You don’t want them sizzling violently and jumping out of the pot, just heated through enough to infuse flavor into the oil.
White Bean and Sage Dip (or Spread)
Ingredients
- ½ pound (1 cup) white beans, soaked and cooked OR 2 cans beans, drained and rinsed
- Juice of 1 lemon (meyer lemon if available)
- ½ teaspoon salt, or more to taste
- Fresh ground black pepper
- ½ cup garlic oil or fruity olive oil
- A large palmful of sage leaves, chopped fine
Method
Place the beans, lemon juice, salt, and pepper into a food processor and process until a thick paste forms. Using the feeder tube and with the food processor still running, add the oil. Continue to process until the texture is very smooth. Add the sage leaves and pulse a few times just to mix them in.
Serve as a dip or a spread. Will keep in the fridge for several days.
Makes about 3 cups
Autumn brings us so many tasty delights, I look forward to it every year. I think Autumn may be my favorite season. In addition to beautiful fall foliage, we get beautiful squashes and pumpkins, gorgeous greens, and of course…pomegranates! I always get so excited when I pick up my first pomegranate of the season, and this year is no exception.
Pomegranate seeds are not just pretty to look at and tasty as all get-out, but they are packed with nutrition too. They are high in vitamin C, potassium, antioxidants, and fiber, and are low in calories.
Tip: You can also add a few other things to play with the flavors here. I’ve tried this with different combinations of herbs, including parsley and mint. I’ve also tossed in some diced roasted red pepper when I’ve had it on hand, and a little diced jalapeno for some kick.
L
kat-food.com 