White bean & roast garlic dip

If you've had it with hummus, and if you enjoy the taste of roasted garlic then this recipe is just for you...

Ingredients:

• 1 head of garlic, roasted

• 1 x 15 oz can of white beans (e.g., navy / cannellini beans)

• 1 sprig of fresh rosemary (or more if you like rosemary as much as I do!)

• 1/4 tsp black pepper

• 1 tsp mineral rich salt (e.g., Himalayan pink salt/other)

• juice from one small Meyer lemon

• 5-6 T of your favorite olive oil

Directions:

• Roast the garlic*
  * Pre-heat the oven to 400 degrees, trim the top of the head of garlic to expose the cloves. Place the garlic on parchment paper, and drizzle 1 tsp of olive oil over the exposed cloves and close the parchment paper into a pouch. Bake for ~40 minutes.
  Note, this can be done 2-3 days, up to 1 week, in advance of making the dip; I usually roast a head of garlic while I'm roasting a chicken or something else and then keep it in the fridge until I'm ready to make this dip.

• Squeeze the roasted garlic cloves into the bowl of a small food processor.

• Add the white beans, olive oil, lemon juice, rosemary, black pepper and salt - puree until smooth

• Enjoy!