Grilled Bread With White Kidney Beans And Arugula

• 1 head roasted garlic, about 1/4 cup (50 mL) (See Tip below)
• 2 cups (500 mL) canned white beans, rinsed
• 1/2 tsp (2 mL) ground cumin
• 1 tsp (5 mL) smoked paprika
• 1/3 cup (75 mL) olive oil
• 2 tbsp (25 mL) lemon juice
• 1/2 cup (125 mL) chopped arugula
• Salt and freshly ground pepper
• 1baguette
• 2 tbsp (25 mL) olive oil
• 1 large clove garlic, cut in half
• Tip:
• To roast garlic: cut off top third of head and discard. Sprinkle with olive oil. Wrap in foil and bake at 400u0b0F (200u0b0C) for 40 minutes or until cloves are soft. You can do as many heads as you need at one time.

1. 1. Place roasted garlic and white beans in a food processor or blender. Sprinkle with cumin, paprika, olive oil and lemon juice. Process until smooth. If too thick, add a little water.
2. 2. Stir in arugula. Season with salt and pepper.
3. 3. Cut baguette in half lengthwise. Brush both halves with oil. Grill bread on barbecue or under broiler for 2 to 3 minutes or until golden. Immediately rub with garlic clove. Cool.
4. 4. Cut each half into 8 pieces and top with spread. Garnish with extra arugula leaves.

garlic, white beans, ground cumin, paprika, olive oil, lemon juice, arugula, salt, olive oil, clove garlic, garlic

Taken from www.epicurious.com/recipes/member/views/grilled-bread-with-white-kidney-beans-and-arugula-52797591 (may not work)