Ingredients:

  • 1 whole head of garlic, top sliced off
  • 1 tablespoon extra virgin olive oil
  • 1 pinch sea salt
  • 2 cans (15 oz each) cannellini beans, rinsed and drained
  • 3 tablespoons premium tahini
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 cup high-quality extra virgin olive oil
  • 1 tablespoon fresh rosemary, finely minced
  • 1 teaspoon fresh rosemary sprigs
  • 1 pinch smoked paprika or Aleppo pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Drizzle the exposed garlic cloves with 1 tablespoon of olive oil and a pinch of salt. Wrap tightly in aluminum foil and roast for 35-40 minutes until cloves are mahogany-colored and soft.
  2. While garlic roasts, place 1/4 cup olive oil and minced rosemary in a small skillet over low heat. Heat for 3-5 minutes until fragrant. Strain the oil through a fine-mesh strainer, reserving the oil and crispy rosemary bits separately.
  3. Place rinsed cannellini beans in a small pot with 1/2 cup water. Simmer for 5 minutes over medium heat to soften the bean skins. Drain the beans, but do not rinse.
  4. Squeeze the roasted garlic cloves out of their skins into a food processor. Add the warmed beans, tahini, lemon juice, and kosher salt.
  5. Process the mixture until it begins to break down. With the motor running, slowly stream in the reserved rosemary-infused olive oil until the dip reaches a completely smooth, silken emulsion.
  6. Transfer the dip to a bowl. Top with a drizzle of the remaining infused oil, the crispy rosemary bits, fresh rosemary sprigs, and a pinch of smoked paprika.