I’d whipped up some whole-wheat baguettes to bring, and thought a garlicky spread would be great to go on top. This is a Blueberries and Lobster original. It’s a little like hummus, but with a decidedly Italian flavor. It’s delicious, frugal, and uses ingredients I tend to keep on hand.

Roasted Garlic White Bean Dip

1 c. dry navy beans
1 whole bulb garlic
2 T. dried, crushed rosemary
Kosher salt
1-2 T. freshly ground black pepper
1 T. crushed red pepper flakes
1/4 c. extra virgin olive oil

Put the beans in a medium-large pot, and add enough water to cover by 1-2″. Bring the water to a boil over high heat, then reduce heat to a simmer. Allow beans to simmer 45-60 minutes, until tender but not mushy.

Meanwhile, roast the garlic. (I roasted it while I was preheating the oven.) Chop off the papery top of the bulb to expose the cloves. Wrap a piece of heavy-duty aluminum foil around the garlic most of the way. Drizzle a little regular olive oil on top. Twist the aluminum foil tightly around the top of the garlic, and roast in a 350 degree oven for about 30-45 minutes. Remove from oven and allow to cool enough to handle.

Drain the beans, reserving about 1/4 c. of the liquid. Put that back into the pot with the beans, along with a big pinch of kosher salt, the pepper, the rosemary, and the red pepper flakes. Mix well.

Begin pureeing with a stick blender. Drizzle in the extra virgin olive oil while blending, to form an emulsion.

Serve at room temperature.