Good idea to prepare this a day ahead. Refrigerate, but then bring back to room temperature before serving. Have a combination of snow peas, carrots, string beans, fennel, etc. for dipping into this wonderful dip.

I double this recipe, (yes--24 garlic cloves), because this is superb.

PART #1:

12 garlic cloves, unpeeled
Olive oil

PART #2:

1/2 c. packed Italian parsley, chopped
1 (2 x 3/4 inch) lemon peel
1 (16 oz.) can cannellini (white kidney beans), rinsed and drained
3 tbsp. fresh lemon juice
1 tbsp. olive oil
1/4 tsp. salt
Ground pepper

Part #1: Preheat oven 400 degrees. Place garlic in pie plate. Drizzle with olive oil. Roast until soft but not brown, about 15 minutes. Cool slightly; trim and peel.

Part #2: Mince parsley and lemon peel in processor. Add roasted garlic, beans, lemon juice, oil and salt. Season with pepper. Process until smooth. Transfer to serving bowl.