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Roasted Garlic Bean Dip

Yield: 4 servings
1 ea garlic bulb
5 tb olive oil
14 oz cannellini beans, cooked
1 pn rosemary, finely chopped
2 tb parsley, chopped
1 salt & pepper

Preheat oven to 375F. Carefully break open the garlic bulb & divide into cloves, do not remove skins. Place on a small roasting tray & drizzle with 1 tb olive oil. Roast for 20 to 30 minutes until softened. Carefully squeeze the garlic cloves out of their skins & place in a food processor.
Add beans to the processor & process gradually adding the remainder of the olive oil. Add enough oil to get a thick paste similar to hummus. Beat in the rosemary & parsley & season.
Serve with pita bread.

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