It Was An Itsy Bitsy, Teeny Weeny, Easy Peasy Cannellini

There's a neighborhood "do" tonight and we have to take an appetizer. However, I worked all day at the flea market and my dogs are tired, my cheeks are sunburnt and my brain is a little bit fried after the first week back at school. That's why I picked my fall back appetizer - white bean puree. 

There is nothing easier to throw together and most of the ingredients are already hanging out at my pad. I suggest doubling the recipe because it's so amazingly delicious and you're gonna want lots. It's from Martha Whatshername's hors'd'oeuvre tome. Everything just gets thrown in the processor. Yeah, tough, I know.

A squeeze of fresh lemon, turn the processor on, do a few salsa steps and it's ready. The big lemon is from our Meyer lemon, the cute little ones from the neighbor and the middle sized one from someone at work who had too many. I don't get having too many lemons. You just squeeze the ones you don't need right now and freeze the juice. Or you could make a pitcher of Lemon Drops. Hello?

Now to impress the socks off everyone, we're going to garnish this with crispy fried fresh sage. The sage in our garden has littler leaves than the stuff you get in the market but works just as well. 

The leaves crisp up in mere seconds, you throw a few in and by the time you pick up the strainer they're done.

I'm going to serve this dip with bread sticks and big pretzels but it's great with lavash,potato or corn chips, crostini - whatever. Martha pipes into little cherry tomato cups (of course!). Or lap it up from a spoon, that's good, too.

So here you go...

A Little Easier Than Martha's White Bean Puree

1 15-oz. can cannellini beans, drained

1 1/2 Tbsp. extra-virgin olive oil

1 clove garlic

1 bunch sage (half in the processor, half crisped for garnish)

2 tsp. lemon juice (I use more and sometimes even grate some of the zest in, too)

Kosher salt and freshly ground black pepper

Throw it all in the processor, saving out the sage leaves for the garnish. If you want it a little chunky, add half the beans at the end.

Heat a couple of tablespoons vegetable oil in a small skillet and when it's hot, crisp the leftover leaves of sage. It literally takes seconds. Drain on paper towel. Crumble over top of dip.

Bask in the glory that will be yours.

Comments

[Gina]

That looks absolutely delicious. Enjoy your party!

[kim]

omg!! that looks great!!!

[sherry goodloe]

One word: YUM!

[Mary Ann]

I would like to be your neighbor, please and thank you.

[Tina in Duluth]

That looks great. Won't you be my neighbor? lol

[Dana]

That is a must try!! It looks wonderful:) How was the flea market ? It's too cold here to flea market right now :(

Have a great weekend :)

Dana

[Sarah]

Oh how I wish I had been at the flea market all day, and a sunburn too! Winter really rains on my parade too often. I am solar charged for sure.

[Mary Anne Drury]

That looks very YUMMY! (and healthy !)

.....wait a second here .... did you say SUNBURN? we not only have that ice from the other day, now there's a few inches of snow on top of it ....sigh....

[Janet]

Yum! I love beans and this sounds delicious. I'm going to try it for sure.

[g]

Oh, man!! So good!! I love white beans. I like to make a salad with tuna and white beans, with a vinaigrette.

I love the fried sage leaves. Delicious. Were you the hit of the party?

[Rosa]

Yummy, I bet it is good for you too!!! xo

[Darla]

Looks delicious. I've been tweaking a similar recipe but for making humus. Maybe I'll try subsituting garbonzo's for your cannellini and see what happens.

Darla

[Lottie]

Looks and sounds delicious - this is one for my book

[Karen Winch]

wish I had a way to stick a spoon in that lovely bowl and taste what you made.. it looks soooooo good think I will try it out. .. thanks

[e.beck]

fancy girl ... i'm coming over for the lemon drops ....

[Oceandreamer]

I may have to make this....why is eating dip and ANYTHING so satisfying! AND it seems easy enough that even I could do it. heehee!
XOXOXO