1/4cupsage leaves, lightly packed(small bunch, main stalk removed)
2 cupswhite beans, cooked, rinsed and drained(1 x 19 oz/540 g can)
4cloves garlic, minced
1tspfine lemon zest
1/2tspsalt, plus more to taste
In a small skillet, heat the oil over medium-high heat. Add 4 sage leaves at a time, frying about 3 seconds per side. Place the cooked sage leaves on a sheet of paper towel. Continue until all the sage has been fried.
In a food processor, blend the white beans, lemon juice, garlic, lemon zest and salt, scraping down the sides as needed. With the food processor still on, slowly stream in the sage infused oil. Taste to see if you need more sage flavor. If so, add a few sage leaves at a time. I added 3 large leaves to mine, but there's a wide range in sage leaf sizes. You may even prefer the dip with no leaves, only the infused oil. Sage has a very strong flavor, so add it gradually, tasting after each addition.
If you prefer a thinner dip, add water, a tablespoon at a time until you get the consistency you prefer. Add more salt if desired. Garnish with fried sage leaves, lemon zest, and more olive oil if desired.