1 head garlic
2 cups cannelini beans (canned or cooked)
1/2 cup reserved liquid (from cooking or the can)
1 teaspoon rosemary, chopped
1 Tablespoon balsamic vinegar
Sea salt and black pepper
To roast garlic, cut the top off of a garlic head, drizzle with olive oil and sprinkle with salt. Wrap in foil and roast in a 425 degree oven for 45 minutes or until tender and golden brown.
Using a food processor, purée beans, rosemary, pulp from the roasted garlic and balsamic vinegar. Add liquid a little at a time until you’ve reached a desired consistency. Salt and pepper to taste.
Source: Claire Thomas thekitchykitchen.com