Cannellini Bean Dip with PineappleĀ Sage

June  1, 2014
0 Ratings
  • Serves 4 to 10
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

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

0 Reviews