Cannellini Bean Dip with Pineapple Sage

By Colleen Delawder
June 1, 2014
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Author Notes: Give your classic hummus a twist by adding pineapple sage. The perfect dip to take to a picnic along with a bag of pita chips.Colleen Delawder

Serves: 4 to 10

  • 1 15.5-oz. can of cannellini beans, rinsed and drained
  • 1 garlic clove, peeled and roughly chopped
  • juice of 1 lemon
  • 1 tablespoon pineapple sage, roughly chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/4 cup extra virgin olive oil
  1. Place all of the ingredients into a food processor except for the olive oil.
  2. Begin to puree, while slowly adding the olive oil. Puree until you reach a smooth consistency.

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