Like Batman and Robin, hummus and pesto are a dynamic duo.

TAMMY LJUNGBLAD/The Kansas City Star

For a flavorful alternative to basil pesto, try this White Bean Spread with Sage Pesto.

But chickpeas aren't the only beans that work well in a bean spread. Nor is basil the only herb that can be used for pesto.

When it comes to tasty twosomes, you've probably noticed supermarket shelves are crammed with an assortment of traditional and off-the-wall flavor combinations.

Our new superheroes?

White Bean Spread With Sage Pesto plays on the familiar hummus theme but pairs the healthy, low-fat bean puree with sage for an aromatic twist. An ancient herb, sage is reported to help memory function. Cannellini beans, also known as white kidney beans, have an appealingly creamy texture.

Shopping tips: When buying sage, look for fresh gray-green leaves that give off a pungent aroma. It should last four days wrapped in a paper towel, sealed in a plastic bag and kept in the refrigerator.

Serving tips: This spread tastes especially good at room temperature. The dip can be prepared ahead, covered and refrigerated up to three days; just be sure to allow the spread to come to room temperature before serving. Use a small, shallow decorative dish to serve; a pie plate is too large. The bean mixture should be spread very thinly on toasted baguette slices.

Combine beans, parsley, lemon juice, olive oil, salt and pepper in food processor. Blend until smooth. Spread bean mixture in a shallow dish about 5 by 4 inches; set aside.

Sage pesto: Combine 1/4 cup fresh sage leaves, 1/4 cup flat leaf parsley leaves, 1 clove garlic, 1 tablespoon toasted pine nuts and 2 tablespoons grated parmesan cheese in a mini chopper or blender. Pulse to chop and blend well. Drizzle 2 tablespoons extra-virgin olive oil into mixture and blend until smooth. Season to taste with salt and pepper. Spread in a thin layer over bean mixture.

Serve at room temperature, spreading thinly on toasted, very thin baguette slices or as a dip with carrot and celery sticks. Makes 10 servings.

PER SERVING: Calories 78 (46% fat) Fat 4 g (1 g sat) Cholesterol 2 mg Sodium 179 mg Fiber 2 g Carbohydrates 8 g Protein 4 g