This Italian-style puree is served like a condiment. Its consistency and use are much like chickpea hummus. I put it out on individual small plates with grilled sourdough bread or corn tortillas at dinners instead of bread and butter. Eat it for lunch in corn tortilla wraps with shredded lettuce and chopped fresh tomato or even purchased salsa. It will keep in the refrigerator in a sealed container for up to 5 days.
1 1⁄2 tablespoons minced garlic
1⁄2 teaspoon kosher or coarse salt
3 cups drained and rinsed canned white beans, such as great northern or cannellini
1⁄4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Ground rosemary, for garnish Ground sage, for garnish
Place the garlic and salt in a mortar and grind with the pestle until a coarse, grainy paste.
Scrape into a large bowl.
Add the beans, olive oil, and lemon juice.
Use a potato masher to create a thick, smooth, creamy spread.
Scrape into a serving bowl or small plates and dust with the rosemary and sage before serving.
