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White Bean Dip with Rosemary and Sage
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2 Tbsps fresh lemon juice
1 tsp. extravirgin olive oil
2 tsps. minced fresh rosemary
2 tsps. minced fresh sage
1/4 tsp freshly ground black pepper
2 garlic cloves, chopped
1 15oz. can cannellini beans or other white beans, rinsed and drained
4 (6 inch)pitas, each cut into 6 wedges
fresh sage sprig (optional)
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Combine first 7 ingredients in a food processor. Process until smooth. Serve with pita wedges. Garnish with sage sprig, if desired.
Prepare this dip up to a day in advance to give the flavors a chance to meld.
About 8 servings.
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