Tuscan Bean Dip

Combine olive oil, julienned garlic, chile de arbol, and minced sage in a small saucepan. Cook, covered, over the lowest possible heat till garlic is lightly browned, about 4-5 minutes. Remove from heat.

While the oil mixture cooks, drain and rinse the beans. In the bowl of a food processor, combine the beans, oil mixture, salt, pepper, and most of the lemon juice. Pulse to combine, stopping to scrape down the bowl. Add a few tablespoons of water if necessary to thin it out. Adjust seasonings; adding more lemon, salt, or pepper to taste.

Notes and variations:

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.

For a thicker sandwich spread that can’t 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.