Garlic & Rosemary White Bean Dip with Pita Bread

Preheat oven to 375°F (190°C).

In a small bowl, combine minced garlic and 1 tablespoon of olive oil. Toss to coat. Spread garlic mixture onto a baking sheet lined with parchment paper. Roast in the preheated oven for 10-15 minutes, or until the garlic is softened and slightly golden. Let cool slightly.

While the garlic is roasting, warm the pita bread. You can lightly brush them with olive oil and bake in the oven for 5-7 minutes, or warm them in a dry skillet over medium heat for about 1-2 minutes per side.

In a food processor or blender, combine the drained and rinsed white beans, roasted garlic (including the oil from the baking sheet), chopped rosemary, 1/4 cup olive oil, lemon juice, salt, pepper, and red pepper flakes (if using).

Process until smooth and creamy, scraping down the sides as needed. Add a tablespoon or two of water if needed to reach your desired consistency.

Transfer the dip to a serving bowl. Drizzle with a little extra olive oil and sprinkle with a pinch of fresh rosemary.

Serve warm with the warm pita bread for dipping.