Bean and Roasted Garlic Dip

Preheat oven to 400.

In a small oven safe vessel place 12 cloves of garlic skin on and cover with 3 tbsp extra virgin olive oil. Roast for 20 minutes covered with aluminum foil. Set aside and let cool. Once cooled, gently pop the cloves out of their skin with a pinch and reserve the oil to top the dip.

In a high speed blender or food processor add the cannellini beans, 6 cloves of roasted garlic, tahini, lemon, 3 tbsp olive oil and salt. Puree until smooth and creamy.

Serve topped with the remainder of the roasted garlic, some chopped mint and a generous drizzle of the garlic oil.