Tips: This bean dip is ideal on crostini or as a sandwich filler. It makes enough for the Lasagna Rustica and an appetizer. Use purchased roasted garlic in a jar to save time; two tablespoons equals the pulp in one head of garlic. The spread can be made up to one week ahead, and then refrigerated in an airtight container. Note: If you don't have tahini, it can be omitted.
1 whole garlic head
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon tahini (sesame-seed paste)
2 teaspoons minced fresh or 1/2 teaspoon dried rosemary
2 teaspoons hot sauce
4 (15.8-ounce) cans Great Northern beans, drained
How to Make It
Preheat oven to 375°.
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 375° for 45 minutes or until tender; let cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Combine garlic pulp and remaining ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally. Serve with French bread.