Roasted Garlic, Sun-Dried Tomato, and White Bean Dip

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 15.8 ounce cannellini beans rinsed drained canned
• 2 tablespoons olive oil extravirgin
• 0.5 teaspoon rosemary fresh chopped
• 1  garlic head whole
• 0.3 teaspoon kosher salt 
• 3.5 ounce sun-dried tomatoes packed
• 1 cup water 

Equipment

• food processor
• bowl
• sauce pan
• oven
• aluminum foil
• colander

Directions

1. Preheat oven to 37
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil.
3. Bake at 375 for 45 minutes; cool for 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
4. Bring 1 cup water to a boil in a saucepan.
5. Add tomatoes; cover and remove from heat.
6. Let stand 10 minutes.
7. Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
8. Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.