White Bean Dip with Sage
Source: Food network magazine
10 sage leaves
4 cloves garlic, chopped
pinch red pepper flakes
1/4 cup olive oil
1 can cannellini beans
1/3 cup water
lemon juice and salt to taste
Fry sage leaves, garlic cloves and red pepper flakes in olive oil.
Add cannellini beans and water; warm through, then puree.
Add a splash of lemon juice and a pinch of salt.