1 clove garlic
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 cans (15 ounces each) cannellini or other white beans, drained and rinsed
1/2 cup Garlic Confit (recipe on Page 32)
1/2 cup tahini
1/4 cup water
1 tablespoon sherry wine vinegar
2–4 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil, plus 1 or 2 tablespoons oil from Garlic Confit

1. Prepare Garlic Confit (see recipe below).

2. Place the garlic clove, salt and red pepper flakes in the bowl of a food processor and process to a rough paste. Add the beans and pulse briefly.

3. Add the Garlic Confit, tahini, water, vinegar, lemon juice, olive oil and confit oil, and process until smooth.

4. Taste and add more salt, lemon or vinegar, as desired.

Makes about 4 cups.

Garlic Confit

2 bulbs garlic, stemmed and peeled
1/2 cup dry white wine
1/4 cup water
1 cup good quality olive oil
Salt
Freshly ground black pepper
2 stems fresh thyme, or 1 sprig of fresh rosemary
1 small dried red chile (optional)

1. Place the garlic, wine, water and olive oil in a small skillet and season with a pinch of salt and a grind of black pepper. Add the herbs (and chile if using), tucking them into the liquid to moisten.

2. Bring mixture to a simmer over low heat. Simmer 30–40 minutes, until the water and wine have evaporated and the cloves have softened and turned a deep golden color.

3. When it’s done to your liking, drain the garlic, reserving the oil. If not using right away, pour oil into a jar and refrigerate for up to 2 weeks.

4. Taste and add more salt, lemon or vinegar, as desired.

Makes about 1 cup.

From Crescent City Cooking by Susan Spicer with Paula Disbrowe (Knopf, 2007), used with permission.