Use this spread on sandwiches that have a tangy component. Mama Lil’s and this spread are the Thelma and Louise of condiments. This is also a great wine pairing spread – a lightly naked chardonnay does well with it.



1/2 lb white beans

2 Bay leaves

3 cloves roasted garlic

1/2 tsp lemon zest

2 Tbsp Lemon Juice

1/2 cup olive oil

1/4 cup sage, chopped

1 Tbsp rosemary, chopped

Salt and pepper to taste

Soak beans overnight. Drain, add new water to cover by 1″ and add Bay leaves.

Bring to a boil. Reduce to a simmer. Cook until tender–set your timer to 35 minutes, check the beans, set again.

Once tender, drain and cool. The bean stock is a great thickener, if you have vegans in the house, use the liquid instead of water to make vegetable stock.

Place all the ingredients in a food processor. Pulse until mixture is smooth.

Taste and adjust seasoning with salt, pepper and maybe a little more lemon. This is a condiment and should be the wingman to your featured ingredient. i.e. prosciutto, mortadella, a lightly oaked chardonnay.


Garnish with a little berbers toasted in oil to tune up the spread. Sometimes, we add a dollop to gremolata to make a crostini spread.