Creamy White Sage Spread

Last Updated on Tuesday, 6 July 2010 10:52 Written by Flax Thursday, 1 July 2010 01:43

Are any of you vegans tired of eating hummus all the time?

This bean spread makes for a great alternative and the refreshing flavors will brighten up any table. Serve it with bread at any meal or at a buffet table, accompanied by raw vegetables and crackers.

This recipe makes a large amount, as I find that this spread disappears really quickly. If you think it’s too much, halve the amount.


1/2 kilo small white navy beans.
Sage, I like a lot, but flavor it to taste, I recommend starting with the leaves from 5 stalks.
2 cloves garlic, again it’s personal. 2 cloves is quite mild, use more for a stronger flavor.
1/2 cup olive oil. The olive oil makes it creamy but adds calories so try to get it creamy without adding too much fat.
Atlantic grey sea salt

Soak the beans overnight. Spill out the soaking water, cover with fresh water and simmer for one hour or until the beans are soft. I suggest using the small beans as they will cook faster. If you are using a larger bean, adjust the cooking time accordingly to apx. 2 hours. If the water boils out during the cooking time, add water to the pot so that the beans remain covered the entire time.

Likewise, you could use canned beans, but trust me, they don’t taste as good and who wants all that salt that they add?!

Puree all the ingredients together in a food processor.

If you like the idea of turmeric in your food, you can add turmeric to this dish as well and then you get a golden spread.

Store covered in a refrigerator for up to
a week.


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