Ingredients:

6 large garlic cloves, unpeeled
1 cup canned cannellini (white kidney) beans, rinsed and drained
¼ cup fi nely chopped red bell pepper
3 scallions, minced
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
½ teaspoon salt
teaspoon cayenne

Directions:

Preheat oven or toaster oven to 400°F.

Wrap garlic in foil and roast until very soft, about 30 minutes. Unwrap garlic and let cool.

When cool enough to handle, squeeze garlic from skins; put in food processor. Add all remaining ingredients and puree. Transfer to small bowl. Serve at once or refrigerate in covered container up to 2 days.