Creamy butter beans whipped with a whole head of slow-roasted garlic, lemon, and plenty of olive oil — made for dragging torn sourdough through. This is the dish that keeps people standing around the kitchen island long after they meant to leave.
Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F for about 40–45 minutes, until soft and golden.
Squeeze the roasted cloves into a food processor with the butter beans, lemon zest, lemon juice, and cumin.
Blend, streaming in the olive oil, until completely smooth and creamy. Season generously with salt and pepper.
Swoosh into a shallow bowl, flood the surface with more olive oil, and scatter with fresh herbs.
Serve with warm torn bread and let everyone gather around it — this dish doesn't believe in individual portions.
A bowl in the middle and bread all around — dips were made for tables where everyone reaches in.
gather. nourish. give thanks.