For an easy but elegant appetizer, spread this on some good Italian bread and top with some roasted red peppers, fresh tomato slices, or grilled portobellos. Use fresh sage leaves as a garnish.
2 cups cooked white beans (Great Northern or cannellini) 1 teaspoon oil 2 small onions, thinly sliced 4 cloves garlic, thinly sliced 1 tablespoon lemon juice 2 tablespoons extra virgin olive oil 1 tablespoon chopped fresh sage Sea salt
Purée the beans in a food processor. Put the oil in a saucepan over high heat. Add the onions and garlic, and stir constantly until the onions develop a light, golden brown colour. To the puréed beans in the food processor, add the cooked onions and garlic, lemon juice, and olive oil. Purée all the ingredients. Add sage and sea salt to taste. Adjust the seasonings. Adjust the thickness with water. Makes about 2 cups.