• 2 garlic cloves, unpeeled
  • 1/2 teaspoon olive oil
  • 1 15-oz. can cannellini beans, rinsed and drained
  • 2 teaspoons lemon juice
  • Salt and ground black pepper, to taste
  • 2 tablespoons olive oil
  • 6 fresh sage leaves


  1. Wrap garlic cloves, drizzled with 1/2 teaspoon olive oil, in aluminum foil and place in a 350 degree F. oven until garlic is soft, about 30 minutes.
  2. Cool and squeeze garlic from clove, discarding skin.
  3. Combine garlic paste, beans, lemon juice, salt, pepper and 2 tablespoons olive oil in food processor or blender. Process until smooth.
  4. Thinly slice or mince sage leaves; fold into tapanade.
  5. Taste to adjust seasonings, add salt or pepper as needed.

Recipe Yield: Serves 12.

Nutritional Information Per Serving:

Calories: 41
Fat: 3 grams
Fiber: 1 grams
Sodium: 50 milligrams
Protein: 1 grams
Carbohydrates: 4 grams