White Bean Dip With Roasted Garlic & Rosemary

• Ingredients
• 1 15 ounce jar of white beans
• 2 teaspoons minced rosemary
• 2 1/2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon cumin
• 3 tablespoons extra virgin olive oil
• 4 cloves of roasted garlic
• salt & pepper to taste
• Roasted Garlic
• 1 garlic bulb
• tin foil

1. Pre-heat the oven to 400 Degrees. Remove the papery outside of garlic without taking apart the bulb. Cut-off the top fifth of the bulb, exposing the inside of the cloves. Liberally drizzle with olive oil, wrap in aluminum foil, and seal it closed (be sure to cook inside a pan to prevent any excess oil from dripping). Cook for 40 minutes, or until a fork can easily pass through and the garlic has a light gold tinge).
2. In a food processor, add rinsed beans, roasted garlic, lemon, olive oil, cumin, rosemary, salt and pepper to taste and pulse mix to a smooth consistency. Transfer to a shallow serving bowl, smooth-out with the backside of spoon, dress with olive oil and rosemary.
3. Author's Note: Sauvignon Blanc pairs particularly well with the flavor of garlic. Texturally, the acidity contrasts well with the creaminess of the dip. Thank me later.

ingredients, white beans, rosemary, freshly squeezed lemon juice, cumin, extra virgin olive oil, garlic, salt, garlic, garlic, foil

Taken from food52.com/recipes/45166-white-bean-dip-with-roasted-garlic-rosemary (may not work)