Creamy White Bean Dip With Roasted Garlic

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Pamela Salzman


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1 head of garlic, unpeeled to roast or 1 large clove raw garlic, peeled

2 cups cooked white beans*, such as cannellini or Great Northern, drained and rinsed, if canned

¼ cup cold-pressed, unrefined extra-virgin olive oil

2 Tablespoons freshly squeezed lemon juice

1 teaspoon minced fresh rosemary

Several dashes hot sauce

½ teaspoon sea salt

a few grinds finely ground black pepper

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