Pinto bean spread

Makes about 2 cups

1/2	cup olive oil
1	clove garlic, thinly sliced
1	tablespoon chopped fresh sage
1	can (about 15 ounces) pinto beans, drained and rinsed
1/4	cup chopped sun-dried tomatoes
1/4	cup lemon juice
1 1/2	teaspoons ground cumin
1	cup grated Parmesan cheese
1/2	cup chicken or vegetable broth

1. In a small skillet, heat the oil. When it is hot, cook the garlic for 1 minute or until it starts to brown at the edges. Add the sage and transfer to a bowl to cool.

2. In a food processor, work the beans and sun-dried tomatoes until smooth. Beat in the lemon juice, cumin, and Parmesan. With the processor running, slowly pour in the broth in a steady stream. Transfer to a bowl, cover tightly, and refrigerate until set. Adapted from Solea