White Bean Dip with Roasted Garlic and Sage

Thank you Deborah Madison for this recipe. From Vegetarian Cooking for Everyone. I followed it almost exactly (only deviating in garlic roasting instructions) since I had never made white bean dip and did not know what to expect. I made this the day before the party. Wanted to have at least one thing ready when peeps arrived and did not want home to just smell of roasted garlic on Saturday.

1.5 cups cannellini beans, soaked and drained
5 garlic cloves
10 sage leaves
2 bay leaves
3 tbl. olive oil
(1 tbl. of butter. I added this for garlic roasting)
1 whole head garlic, outermost papery skin removed
Salt and freshly ground pepper
Juice of 1 lemon (at least)
1 tbl. chopped thyme

1. Put beans in pot and cover with 2 inches of water. Boil for 10 minutes. Lower heat and add the 5 garlic cloves, sage leaves and bay leaves and 2 tsp. of the oil. Simmer, covered, until the beans are tender, about 1.5 hours. Remove the bay leaves. Drain and reserve the broth.

2. Meanwhile, preheat the oven to 350 degrees. Place garlic head in small baking dish. Rub the head of garlic with some of remaining olive oil and dot with butter. Pour a small amount of water (about 1/3 cup) into bottom of dish. Cover and bake for 45 minutes. Uncover and bake for 30 minutes more. Cool and squeeze out the garlic.

3. Puree beans, garlic, 1 tbl. or more of olive oil, 1 tsp. of salt, and enough broth to give beans a soft spreadable quality. (I did not add any broth this time and liked the consistency I got). Season to taste with lemon juice, pepper and salt. Stir in thyme and serve warm.

Notes: I made it the day before and reheated it for Saturday night. Brightening with a little extra lemon juice.