📝 About This Recipe
Inspired by the sun-drenched hills of Tuscany, this velvety dip transforms the humble white bean into a sophisticated masterpiece. The star of the show is the aromatic interplay between nutty, browned butter and crisp, earthy sage, which elevates the creamy texture of the cannellini beans. It is a soul-warming appetizer that balances savory depth with a bright finish of lemon and high-quality olive oil.
🥗 Ingredients
The Bean Base
- 2 15-ounce cans Cannellini beans (rinsed and thoroughly drained)
- 2 cloves Garlic (confit or roasted for a mellower flavor)
- 2 tablespoons Tahini (adds a subtle richness)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest (finely grated)
- 1/4 cup Extra virgin olive oil (use a high-quality, peppery oil)
- 1/2 teaspoon Sea salt (plus more to taste)
- 2-3 tablespoons Cold water (to adjust consistency)
The Sage Infusion
- 12-15 large leaves Fresh sage leaves (washed and patted very dry)
- 3 tablespoons Unsalted butter (to be browned)
- 1/4 teaspoon Red pepper flakes (for a subtle heat)
For Garnish
- 1 tablespoon Toasted pine nuts (optional, for crunch)
- 1 pinch Smoked paprika (for color)
👨🍳 Instructions
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1
Begin by rinsing your cannellini beans under cold water in a colander. Let them drain for at least 5 minutes; excess water will make the dip runny.
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2
In a food processor, combine the drained beans, garlic cloves, tahini, lemon juice, lemon zest, and sea salt.
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3
Pulse the mixture 5-6 times to break down the beans into a coarse paste.
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4
With the motor running, slowly drizzle in the extra virgin olive oil. Process for about 1-2 minutes until the mixture looks relatively smooth.
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5
If the dip feels too thick, add cold water one tablespoon at a time while processing until you reach a silky, spreadable consistency.
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6
Taste the base and adjust the seasoning with more salt or lemon juice if needed. Transfer the dip to a shallow serving bowl and use the back of a spoon to create decorative swirls on the surface.
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7
In a small light-colored skillet (so you can see the color change), melt the butter over medium heat.
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8
Once the butter begins to foam, add the fresh sage leaves in a single layer. Fry them for about 1-2 minutes until they become crisp and the butter turns a golden amber color with a nutty aroma.
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9
Immediately stir in the red pepper flakes and remove the skillet from the heat to prevent burning.
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10
Carefully lift the crispy sage leaves out with a fork and set them aside on a paper towel for a moment.
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11
Pour the warm, browned sage butter directly into the swirls of the bean dip.
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12
Top the dip with the crispy fried sage leaves, toasted pine nuts, and a tiny dusting of smoked paprika.
💡 Chef's Tips
For the smoothest texture, you can peel the skins off the beans, though it's time-consuming. Always use fresh sage; dried sage will not provide the same aromatic oil or crispy texture. If you want a vegan version, replace the butter with more olive oil and simply fry the sage until crisp. Make the bean base up to 24 hours in advance, but always fry the sage and add the butter just before serving for the best aroma. If your garlic is very sharp, blanch the cloves in boiling water for 2 minutes before blending.
🍽️ Serving Suggestions
Serve with warm, grilled ciabatta slices rubbed with a raw garlic clove. Pair with crunchy crudités like heirloom carrots, radishes, and endive leaves. Accompany with a crisp Italian white wine, such as a Vermentino or Pinot Grigio. Use as a sophisticated spread for a roasted vegetable sandwich or panini. Serve alongside a platter of salty prosciutto and marinated olives.