White Bean Dip | America's Test Kitchen

Ingredients

• 1 1/2 tablespoons table salt for brining
• 1 pound dried cannellini beans, picked over and rinsed
• 1 tablespoon plus ¼ teaspoon table salt, divided
• 6 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
• 3 garlic cloves, sliced thin
• 6 fresh sage leaves
• 1/4 teaspoon red pepper flakes
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley