Garlic White Bean Dip

1 head garlic

1 teaspoon, plus 5 tablespoons olive oil

2 (15-ounce) cans cannellini beans-drained and rinsed

3 tablespoons lemon juice

1 tablespoon roughly chopped fresh rosemary leaves

¼ teaspoon black pepper

1 pinch of cayenne

1 pinch of paprika

1 tablespoon hot water

1 ¼ teaspoons kosher salt

• Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Cut 1/2 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for about 40 minutes, until the garlic is soft. Cool for a few minutes.

  *If you are short on time, sauté the garlic with a little olive oil and continue on to the next steps.

• Add the roasted garlic cloves to a food processor or blender (I personally use a Vitamix to make this dip). Add the beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper salt, paprika, cayenne and hot water. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Add more depending on your preference.

• Transfer to a serving dish. Drizzle the remaining olive oil over the top of the dip. Sprinkle with cayenne for a little additional heat or add a sprig of rosemary for decoration.

• Serve with your favorite cut up veggies, pita bread or crackers!