Roasted Garlic and White Bean Dip with Rosemary

cooking.nytimes.com

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

1 head garlic

1 teaspoon, plus 5 tablespoons olive oil

2 (15-ounce) cans white beans, like cannellini, Great Northern or navy beans, drained and rinsed

3 tablespoons lemon juice (from 1 lemon)

1 tablespoon roughly chopped fresh rosemary leaves, plus 1 full sprig

¼ teaspoon black pepper

1 pinch of cayenne, plus more for garnish (optional)

1 tablespoon hot water

1¼ teaspoons kosher salt

Directions at cooking.nytimes.com

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