1 15-18oz can white beans, rinsed and drained
4 tablespoons tahini paste
3 cloves roasted garlic (recipe for roasted garlic below)
3 sprigs fresh rosemary, leaves finely chopped
Zest of 1/2 lemon
Juice of a whole lemon
salt and pepper, to taste
2 tbs and 1 tsp olive oil, the tsp reserved
1/4 tsp smoked paprika
Set your oven to 400 degrees. Remove the outer layers of skin from a garlic bulb, but leave the individual cloves intact. Cut off the top of the bulb, exposing the individual cloves. Drizzle some olive oil over the tops of the garlic, making sure all the cloves are evenly coated. Cover with aluminum foil and roast for 30-35 minutes, or until the cloves feel soft when pressed. Allow to cool for a few minutes, and squeeze garlic out of the skin to serve. This is great on it's own, as well, and it makes a great fast garlic bread.
Now place the drained beans in the food processor with the garlic, tahini, rosemary, lemon zest, lemon juice, and some salt. Turn processor on and stream in the olive oil, processing until smooth. Taste for seasoning, and transfer to your serving bowl. Drizzle the reserved tsp olive oil over the top, and sprinkle with the paprika. Enjoy with toasted Italian rounds, naan, pita bread, or as a snack with baby carrots!