A vegan recipe for a savory spread or dip made from white cannellini beans, often known as white navy beans or haricots and in Mexico called alubias.

• 2 heads garlic
• 2 cups cooked white cannellini beans, drained (reserving liquid)
• 2 T olive oil
• 1/4 tsp salt
• 1/8 tsp cayenne pepper

Remove loose skins from garlic heads and place whole heads, root-side down, in a 350 F oven for 1-1/4 hours, or in microwave for about 5 minutes, until soft. Squeeze the soft garlic into a blender or food processor, discarding skins.

Add beans, oil, salt and cayenne. Blend until smooth.  If the mixture doesn’t blend easily, add a bit of the reserved bean liquid.  Refrigerate until ready to use. Serve as a spread for crackers or as a dip for veggies. Will store up to 3 weeks.

Separated garlic cloves can also be roasted in their skins in a cast iron pan on the stove top. Shake the cloves often while toasting so that they don’t burn. They’re ready when they are soft.