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White Bean Spread with Crispy Sage & Pomegranate Seeds

Pretzel Crisps

Place one crispy sage leaf on each Pretzel Crisp, add a dollop of white bean spread & top with pomegranate seeds.

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Ingredients

  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 1 16-ounce can cannellini beans, strained & rinsed
  • 1 clove garlic
  • juice of ½ lemon
  • 2 scallions, rinsed & minced
  • salt & pepper to taste
  • 1 pomegranate, halved and seeded
  • 14 fresh sage leaves (12 for sautéing, 2 for white bean puree)
  • 12 Original Pretzel Crisps

Directions

Add butter and olive oil to a sauté pan over medium heat. When oil is hot, add sage leaves (soft side down). Cook for about 30 seconds on each side or until slightly brown. Remove and pace onto paper towel. Sprinkle with salt immediately. Set aside.

Purée cannellini beans, garlic, 2 sage leaves, lemon juice & scallions in a food processor Add salt & pepper to taste.

 

Nutritional Facts
Servings12
Calories Per Serving142
Total Fat5g7%
Sugar4gN/A
Saturated2g8%
Cholesterol5mg2%
Protein4g8%
Carbs22g7%
Vitamin A21µg2%
Vitamin B60.1mg5.2%
Vitamin C5mg8%
Vitamin E1mg5%
Vitamin K32µg40%
Calcium56mg6%
Fiber5g20%
Folate (food)41µgN/A
Folate equivalent (total)45µg11%
Folic acid3µgN/A
Iron2mg10%
Magnesium36mg9%
Monounsaturated2gN/A
Niacin (B3)0.3mg1.5%
Phosphorus73mg10%
Polyunsaturated0.5gN/A
Potassium283mg8%
Sodium191mg8%
Zinc0.8mg5.4%
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