Appetizer: Garlicky Bean Spread

Processed with Subjective iPhone photo editing app

Adapted from Eating Well Magazine

Hummus in black tie and tails. This recipe makes a whole lotta spread, but can be halved easily.

    1 bulb garlic
    2 Tbs. lemon juice
    1 Tbs. olive oil
    1 Tbs. tahini
    2 Tbs. finely minced fresh rosemary
    2 Tbs. hot sauce
    4 15 oz. cans cannellini beans, rinsed and drained, but reserving the liquid from 1 can
    salt, to taste

1. Preheat oven to 375 degrees F.  Wrap garlic bulb in aluminum foil and bake for 45 minutes, or until tender.  When cool, separate cloves from skins.

2. In a food processor, combine roasted garlic with all ingredients except reserved bean liquid and salt.  Process until smooth, pausing to scrape the sides and adding reserved bean liquid as necessary to achieve a silky consistency.  Add salt to taste.  Serve drizzled with additional olive oil and accompanied by spears of raw red bell pepper and slices of baguette.