Ingredients

Garlic: 1 whole head
Extra Virgin Olive Oil: 1/4 cup, plus 2 teaspoons for roasting the garlic, plus more for drizzling
Cannellini Beans: 2 cans (15 oz each), rinsed and drained (or 3 cups cooked beans)
Tahini: 3 tablespoons
Fresh Lemon Juice: 3 tablespoons (from about 1 large lemon)
Fresh Rosemary or Thyme: 1 teaspoon, finely chopped (optional, but adds a wonderful woodsy note)
Salt: 3/4 teaspoon, or to taste
Black Pepper: 1/4 teaspoon, freshly cracked
Reserved Bean Liquid (Aquafaba) or Water: 2-4 tablespoons, as needed to reach desired consistency

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Instructions

Part 1: How to Roast the Garlic to Perfection

Roasting garlic is an incredibly simple technique that yields a huge flavor payoff.

1. Preheat Your Oven:
Preheat your oven to 400°F (200°C).

2. Prepare the Garlic Head:
Take the whole head of garlic and, using a sharp knife, slice off the top 1/4 to 1/2 inch, just enough to expose the tops of the individual cloves. There’s no need to peel the entire head; the papery skin will hold it all together.

3. Season and Wrap:
Place the garlic head on a small piece of aluminum foil. Drizzle the exposed cloves with about 2 teaspoons of olive oil, allowing it to seep down into the crevices. Sprinkle with a tiny pinch of salt and pepper.

4. Roast:
Bring the edges of the foil up and wrap the garlic head into a sealed packet. Place the packet directly on the oven rack or on a small baking sheet. Roast for 40-50 minutes. The garlic is done when the cloves are deeply golden brown, completely soft, and fragrant. A knife inserted into a clove should meet no resistance.

5. Cool and Squeeze:
Carefully open the foil packet and let the garlic cool for about 10 minutes, or until it’s cool enough to handle. Once cooled, simply squeeze the base of the garlic head, and the soft, caramelized cloves will pop right out of their skins.

Part 2: Blending the Dip

This is where the magic happens. A food processor is highly recommended for the smoothest, creamiest texture.

1. Combine Ingredients:
In the bowl of a food processor, combine the rinsed and drained cannellini beans, the squeezed-out roasted garlic cloves, tahini, fresh lemon juice, chopped fresh rosemary (if using), salt, and black pepper.

2. Blend Until Smooth:
Secure the lid and blend the ingredients on high. As the machine is running, slowly stream in the 1/4 cup of extra virgin olive oil through the feed tube. This process, called emulsifying, helps create an ultra-creamy, stable dip.

3. Adjust Consistency:
Scrape down the sides of the bowl. The dip will likely be quite thick at this point. With the food processor running, add 2 tablespoons of the reserved bean liquid (aquafaba) or water. Continue to blend for another minute. Check the consistency. If you prefer a thinner dip, add more liquid, one tablespoon at a time, until you reach your desired velvety texture. The final blend should be completely smooth.

4. Taste and Season:
Give the dip a final taste. Adjust seasoning as needed—it may need another pinch of salt or an extra squeeze of lemon juice to brighten it up.

5. Serve:
Transfer the dip to a serving bowl. Use the back of a spoon to create an attractive swirl on top. Drizzle generously with more extra virgin olive oil and garnish as desired.

Nutrition

Serving Size: one normal portion
Calories: 150-180 kcal