Sunday, July 13, 2014

White Bean Sage Hummus





Why did I plant so much sage in my herb pots on the deck?  I have no clue.  And I usually associate sage with fall cooking, like with turkey, so I was a bit perplexed to figure out what to do with this beautiful abundance.  As I searched a bit on-line I was struck by the pairing of white beans with sage, especially in the form of a hummus.  So this is my adaptation of several recipes I found. I mixed some with a baked/mashed potato and thought it was delicious.  


Fresh sage in pot with parsley and rosemary

Most of the recipes I found used canned cannellini beans.  But Tom had just ordered and cooked some delicious corona beans, after listening to a show on The Splendid Table about these wonderful types of beans.  Corona beans are large white beans, also known as crown beans, and are a favorite in Italy's Piedmont region.  Tom ordered his through Purcell Mountain Farm.  He also ordered a few other types of dried beans from that source and I'll keep you posted if we find some other delectable ways to use them.  


Ingredients:
    2 cups cooked beans (I used corona)
    3 Tablespoons tahini
    3/4 teaspoon garlic powder
    1/2 teaspoon salt
    6 - 10 fresh sage leaves, chopped to about 3 Tablespoons
    2 Tablespoons water

Preparation:
Puree it all together. ( I used my magic bullet when I made 1/2 batch.) Chill thoroughly before serving. 

Nutrition per serving:
Servings per recipe: 16
Serving Size: 1 Tablespoon
Calories: 45
Total Fat:  2 g
Cholesterol: 0 mg
Sodium:  88 mg
Total Carbs: 6 g
Dietary Fiber: 2 g
Protein: 2 g



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