Instructions: Place beans in large pot. Add enough water to cover beans by 2 inches. Soak beans overnight. Drain well.

Preheat oven to 350 degrees. Place garlic heads in small dish. Drizzle with 1 tablespoon oil. Wrap dish in foil. Bake until garlic is very tender and golden brown, about 1 hour 15 minutes. Remove garlic from oven. Cool; peel garlic cloves.

Place beans, 5 cups water, broth, sage, rosemary and 1 tablespoon chopped garlic in large pot. Bring to boil. Reduce heat and simmer uncovered until beans are tender, about 1 hour 20 minutes. Drain beans, reserving cooking liquid.

Combine beans, roasted garlic, remaining 3 tablespoons oil and lemon juice in processor. Blend until coarse puree forms. Thin to desired consistency with some reserved cooking liquid. Season with salt and pepper.

This recipe yields about 5 cups.

Comments: This is a nice appetizer; serve it with toasted pita wedges or Italian bread.

Yield: 5 cups

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