Tuscan Bean Dip

• 2 cans (14 Oz. Can) Cannellini Beans
• 13 cups Extra Virgin Olive Oil
• 3 Tablespoons Garlic, Julienned
• 1 whole Dried Chili De Arbol, Stemmed And Seeded
• 2 Tablespoons Fresh Sage, Minced
• 2 teaspoons Sea Salt
• 1 teaspoon Fresh Ground Black Pepper
• 6 Tablespoons Fresh Lemon Juice

1. Combine olive oil, julienned garlic, chile de arbol, and minced sage in a small saucepan.
2. Cook, covered, over the lowest possible heat till garlic is lightly browned, about 4-5 minutes.
3. Remove from heat.
4. While the oil mixture cooks, drain and rinse the beans.
5. In the bowl of a food processor, combine the beans, oil mixture, salt, pepper, and most of the lemon juice.
6. Pulse to combine, stopping to scrape down the bowl.
7. Add a few tablespoons of water if necessary to thin it out.
8. Adjust seasonings; adding more lemon, salt, or pepper to taste.
9. Notes and variations:
10. I find that little sticks of garlic catch the processor blade much better than minced garlic does, so just slice each clove as thinly as possible to get small slivers.
11. For a thicker sandwich spread that cant be beat with grilled chicken and peppery greens: omit the water, reserve 1/3 of the beans and pulse them coarsely after the remaining beans and other ingredients have been pureed together.

beans, olive oil, garlic, fresh sage, salt, fresh ground black pepper, lemon juice

Taken from tastykitchen.com/recipes/appetizers-and-snacks/tuscan-bean-dip/ (may not work)