• 1 head garlic, roasted with rosemary until soft
• 1 can cannellini beans (15 ounces), rinsed and drained well
• 3 tablespoons sesame tahini paste
• Juice of 1 lemon
• 3 tablespoons extra virgin olive oil (EVOO)
• Salt and pepper
• 1/4 cup sesame seeds, toasted
• Chopped parsley, chili pepper and lemon zest or minced scallions, for garnish

Squish the roasted garlic away from skin and drop the cloves into a food processor. Add the beans. Mix the tahini with a couple of tablespoons of water, then add to the processor along with the lemon juice, EVOO, salt and pepper. Process until smooth.

Transfer the white bean spread to a serving bowl and garnish. Serve with charred or toasted bread.

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