Rosmary White Bean Dip With Roasted Garlic

Ingredients

• 1 head Garlic
• 450 g Canellini beans, canned
• 65 g Chicken broth
• 3 tbsp Olive oil
• 1 tbsp Fresh lemon's juice
• 1 tbsp Rosemary, fresh

Method

1. Break up a small head of garlic into individual cloves [with the outer skin intact] and place them on to a sheet of aluminum foil. Drizzle with a little olive oil, then fold up the sides of the foil like a purse, and place onto to the middle rack of your preheated 400° oven and roast for 20-25 minutes. Remove and let cool until safe enough to peel off the outer skin of each clove.
2. Drain and rinse 2 cans of cannellini beans.
3. In the bowl of your food processor, fitted with the blade attachment, add the beans, roasted garlic, broth, olive oil and vinegar. Pulse a few times to combine.
4. Add in the chopped fresh rosemary and blend until smooth. Taste-test and season with kosher salt and black pepper to your preference.
5. Serve immediately or cover tightly with plastic wrap and refrigerate.
6. Spoon the roasted garlic and rosemary white bean dip in a bowl, use a spoon to create dips and valleys before drizzling with a little olive oil.
7. Garnish with extra whole roasted garlic cloves and rosemary sprigs if desired and serve with toasted naan bread or pita chips.