Lemon Sage White Bean Dip

Creamy, nutritious and infused with sage, lemon and garlic, this white bean dip is so versatile. Amazing as a dip, but great on sandwiches, in wraps, and in your favorite Buddha bowl!

4.91 from 10 votes

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Course: Snack

Cuisine: Gluten-free, Mediterranean, Vegan, Vegetarian

Keyword: Bean Dip, Fried Sage

Prep Time: 6

Total Time: 6

Servings: 8 (1/4 cup each)

Calories: 113kcal

Author: Bronwyn

Ingredients

¼ cup extra-virgin olive oil
¼ cup sage leaves, lightly packed (small bunch, main stalk removed)
2 cups white beans, cooked, rinsed and drained (1 x 19 oz/540 g can)
2 tbsp lemon juice
4 cloves garlic, minced
1 tsp fine lemon zest
½ tsp salt, plus more to taste

Instructions

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.

Nutrition Info:

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