Put the garlic cloves in the food processor and pulse until finely chopped. Add the remaining ingredients and pulse until smooth, or until the spread has the texture you like. If it seems too thick, you can add a few tablespoons of the cooking liquid from the beans or a dash of vegetable broth.
Serve the spread in a generous, shallow bowl and pour a few loops of olive oil on top, then sprinkle with some oregano leaves. This spread also makes a great layer for wraps or sandwiches.
To Cook Cannellini...
In a soup pot, combine 1 ¼ cups dried cannellini beans with about 2 quarts water, a dozen sage leaves, and 6 to 8 whole peeled garlic cloves. Bring to a boil, then lower the heat and simmer the beans for an hour or longer, depending on their age, until they are completely tender. Add 1 teaspoon salt and simmer gently for another 10 minutes, then allow the beans to sit in their liquid for a little while before draining them. Reserve the liquid to use in a soup—it’s a delicious broth.