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Description
Serve this as a dip with toasted pita bread wedges, along with roasted red peppers, feta cheese and an assortment of olives.
Ingredients
US|METRIC
12 SERVINGS
- 2 cloves garlic (unpeeled)
- 1/2 tsp. olive oil
- 15 oz. cannellini beans (rinsed and drained)
- 2 tsp. lemon juice
- salt
- black pepper
- 2 Tbsp. olive oil
- 6 sage leaves (fresh)
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Directions
- Wrap garlic cloves, drizzled with 1/2 teaspoon olive oil, in aluminum foil and place in a 350 degree F. oven until garlic is soft, about 30 minutes. Cool and squeeze garlic from clove, discarding skin. Combine garlic paste, beans, lemon juice, salt, pepper and 2 tablespoons olive oil in food processor or blender. Process until smooth. Thinly slice or mince sage leaves; fold into tapanade. Taste to adjust seasonings, add salt or pepper as needed.
NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories60Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium70mg3% |
| Potassium150mg4% |
| Protein3g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber1g4% |
| Sugars0g |
| Vitamin A4% |
| Vitamin C15% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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