mat osv.

Ingredients

1 whole head garlic, top sliced off crosswise

1 teaspoon olive oil

¼ cup tahini

⅓ cup water

Juice of 1 lemon (2-3 tablespoons)

1 teaspoon Dijon mustard

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

3 cups cooked cannellini, great northern, or navy beans (or 2 cans white beans, drained and rinsed)

1 large or 2 small stalks celery, finely chopped

2 tablespoons minced shallots (substitute green onion)

¼ cup loosely chopped, fresh dill (substitute 2 tablespoons dried dill, or you can try another herb of choice)

Optional toppings: sliced radish or avocado, marinated artichoke hearts, arugula or other greens, sprouts, etc.

Instructions

- Preheat the oven to 375F. Rub the teaspoon of olive oil over the exposed garlic cloves. Wrap the whole head of garlic in foil and place on a baking sheet. Roast for 35-40 minutes, or until the head of garlic is very soft and the cloves are lightly golden.

- Place the tahini, water, lemon, mustard, salt, and pepper in a blender or food processor. Squeeze all of the cloves of garlic from the roasted head into the blender. Blend the ingredients on high till creamy and smooth.

- Place the beans, celery, shallot, and dill in a mixing bowl. Add about three quarters of the dressing (you may want to hold off on using all of it until you mix up the salad and see whether you'd like to use more). Use a potato masher or fork to mash the dressing up with the beans and to smash about half of the white beans (you want half of them to stay whole). Taste the salad, add more dressing as needed, and season to taste with salt and freshly ground pepper.

- Spread the salad on toast and top with toppings of choice. Serve.

Notes

Leftover salad will keep in an airtight container in the fridge for up to 4 days.