Source: dLife

A garlic-filled bean spread made with tahini.

Servings

13 medium garlic cloves (about one whole head)
2 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp tahini (sesame-seed paste)
2 tsp dried rosemary (2 tsp fresh minced)
2 tsp tabasco sauce , or other hot sauce
64 oz Beans, black, canned , drained (about 4 cans)

1 Preheat oven to 375 degrees F.
2 Peel off top layer of garlic, but do not separate garlic cloves or take off bottom layer. Cover garlic bulb with aluminum foil and cook in oven until soft, about 45 minutes. Remove from oven, and let rest for 10 minutes. Take apart bulb and squish to remove cooked garlic pulp.
3 Using a food process or blender, pulse garlic insides, lemon juice, and olive oil. Add tahini, rosemary, hot sauce, and beans; pulse until creamy. Serve room temperature.

Buy prepared roasted garlic for a time saver, 2 tablespoons equals the pulp in one garlic head. The spread can be made up to one week in advance and refrigerated. If you do not have tahini, it can be omitted.