Instructions

1. Preheat oven to 400-degrees F.
2. To roast the garlic, peel and discard the loose outer layers of the bulb, leaving cloves intact. With a sharp knife, cut 1/4 to 1/2-inch from the top to expose cloves. Drizzle exposed head with 2 teaspoons of olive oil, using your fingers to rub the oil over the cut exposed cloves. Tightly wrap garlic bulb in foil.
3. Place wrapped garlic in oven and bake for 30-40 minutes, or until garlic cloves feel soft when pressed. Do not over bake and brown garlic bulb too much; the flavor of brown garlic is too strong for this dip. Keeping in the foil, set garlic aside to cool slightly. 
4. Place beans in a food processor. 
5. When cool enough to handle, squeeze roasted garlic flesh from the bulb. Measure 1 tablespoon of roasted garlic and add to the beans in the food processor. Feel free to add more garlic to your taste. Reserve remaining roasted garlic for another use.
6. Add lemon juice, parsley, salt, pepper and 1/4 cup olive oil to food processor. Process until smooth. If the dip is too thick, add 2 tablespoons of vegetable broth or olive oil and process for an additional 30 seconds.
7. Transfer to an appropriate container and store in the refrigerator for up to 3 days.