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White Bean Puree
with Roasted Garlic and Sage

Makes 1-1/2 to 2 cups

Prep time: 10 minutes, Grilling time: 45 minutes to 1 hour

• 1 small head garlic
• Extra virgin olive oil
• 1 can (15 ounces) cannellini or navy beans, rinsed and drained
• 1 teaspoon freshly grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 1/4 cup loosely packed fresh Italian parsley leaves
• 2 to 3 small fresh sage leaves
• 1/4 teaspoon freshly ground black pepper
• Finely chopped fresh Italian parsley for garnish

Remove the loose, papery outer skin from a head of garlic and cut off the top to expose the cloves. Place the garlic on a large square of aluminum foil and drizzle 1 teaspoon of olive oil over the top of the cloves. Fold up the sides and seal to make a packet, leaving a little room for the expansion of steam.

Grill over indirect medium heat (350°F to 450°F) until the cloves are soft, 45 minutes to 1 hour.

Set aside to cool.

In the bowl of a food processor, squeeze out the garlic cloves, being careful not to add any of the papery skin, then add and puree the beans, 2 tablespoons of olive oil, the lemon zest, lemon juice, and salt. Add the parsley and sage and process to give the puree a spreadable consistency that resembles the texture of hummus. If necessary, add additional olive oil to create a smoother consistency. Place the puree in a bowl and garnish with the parsley.

Perfect on Grilled Flat Bread.

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