1 Can (15.5 oz) Cannelini Beans, drained, but reserve 2 Tbsp liquid
2 heads garlic
1 Tbsp tahini
Juice of one lemon
1 tsp salt
1/2 C olive oil, plus more for roasting
5 stalks chives
Start by roasting your garlic. To do this, heat the oven to 400 degrees. Peel away the outer layers of the garlic bulbs, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place each one into a piece of aluminum foil. Drizzle with olive oil and cover them up. Roast for 30-35 minutes or until the heads feel soft when pressed. Let cool completely. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Finely chop the chives. Place the beans and reserved liquid, tahini, lemon juice (minus the seeds, folks!), roasted garlic cloves, chopped chives and salt in a food processor. Puree with the blade attachment until mostly smooth. While the processor is still running, drizzle in up to 1/2 C of olive oil or until smooth. Refrigerate for at least one hour prior to serving with cut up vegetables and/or baked pita chips.