Ingredients:1 head garlic, unpeeled
3 cups canned white beans separated from the liquid in the can
1 Tablespoon fresh rosemary
1 sprig fresh thyme
½ cup extra virgin olive oil
2 Tablespoons lemon juice
1 teaspoon sea salt
½ teaspoon white pepper
- Rub the garlic with a little olive oil. Roast in the oven until soft, about 30 minutes. When it’s cool, cut off the top and squeeze out the pulp.
- Puree the beans, garlic, rosemary, thyme, lemon juice, oil, salt, and pepper. Add the bean juice as needed to make a smooth dip.