Recipe

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• 1/4 cup extra virgin olive oil , plus
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, very finely chopped
• 1 tsp finely chopped sage
• 1/2 tsp finely chopped rosemary
• 2 (19 oz) cans cannellini beans, drained
• 2 tbsp water
• salt
• cayenne pepper
• pita chips , for serving

• 1 In a medium skillet, heat 1/4 cup of the olive oil until shimmering.
• 2 Add the garlic, sage and rosemary and cook over moderately high heat, stirring, until fragrant and the garlic is just beginning to brown, about 1 minute.
• 3 Add the beans and toss to coat.
• 4 Transfer the cannellini beans to a food processor.
• 5 Add the water, season with salt and cayenne and process to a fairly smooth puree.
• 6 Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil on top and serve with pita chips.