This quick, easy dip has become a family favorite. My husband & sons love it just as much as I do! It was also well-received by the 3 & 4 year olds in E's class when I included it for snack time along with carrot sticks & pretzels.
1 (15oz) can of white kidney/cannellini beans, drained & rinsed
1/4 cup lemon juice
1 heaping T chopped fresh sage (~7-8 leaves)
1 small clove garlic
1 1/2 T olive oil
1/4 t pepper
1/4 t salt
Combine all ingredients in a food processor. Pulse until mixture is smooth (about 30-45 seconds). Makes 1 1/2 cups.