White Bean, Sage and Roasted Garlic Spread

Great dip for celery or to spread on croutons and garnish with a sage leaf. From the book "Vegetarian Cooking for Everyone".

• Ready In: 11 hrs 20 mins
• Yields: 2 cups

Ingredients

• 1 1⁄2 cups navy beans, soaked and drained
• 5  garlic cloves
• 10  sage leaves
• 2  bay leaves
• 3  tablespoons olive oil, divided
• 1  head garlic, outermost papery hush removed
•  salt & freshly ground black pepper, to taste
• 1  lemon, juice of
• 1  tablespoon thyme, chopped

Directions

1. Boil the beans in a large pot with water to cover by 2 inches for 10 minutes.
2. Lower the heat and add the 5 garlic cloves, sage leaves, bay leaves, and 2 teaspoons of olive oil.
3. Simmer, covered until the beans are tender, about 1 1/2 hours.
4. Remove bay leaves and drain, reserving the broth.
5. Preheat oven to 350°F
6. Rub the head of garlic with a little of the remaining olive oil and put it in a small baking dish and add 1/3 cup water.
7. Cover and bake until soft and lightly caramelized, about 45 minutes.
8. Cool, then squeeze out the softened garlic.
9. Puree the beans in a food processor with all the garlic, the remaining olive oil, 1 teaspoon salt and enough bean broth to give the beans a soft, spreadable consistency.
10. Season to taste with lemon juice and pepper and taste again for salt.
11. Stir in thyme leaves and serve warm.