White Bean Tapenade

This is a very tasty way to get more beans into my diet. I made this with raw (not roasted) garlic and it was just fine.

Ingredients

• 2 garlic cloves, unpeeled
• 2 Tbsp plus 1/2 tsp olive oil, divided
• 1 15-oz. can cannellini (white kidney) beans, rinsed and drained
• 2 teaspoons lemon juice
• Salt and ground black pepper, to taste
• 6 fresh sage leaves

Directions

1. 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.
2. Combine garlic paste, beans, lemon juice, salt, pepper and 2 tablespoons olive oil in food processor or blender. Process until smooth.
3. Thinly slice or mince sage leaves; fold into tapanade. Taste to adjust seasonings, add salt or pepper as needed.