Garlic Dip Sauce with Beans

Ingredients:

• 1 can (420 g) of white beans (drain the liquid into a separate container, rinse the beans)
• 1 head of garlic
• 2.5 tbsp extra virgin olive oil, plus extra for garnish
• Salt and freshly ground black pepper
• 6 - 8 medium sized tomatoes, cut into strips carrots
• 2-3 rutabagas, cut into strips
• 1 teaspoon grated lemon zest, 1 tablespoon lemon juice
• 1 teaspoon dried thyme
• Chips, for serving

Preparation:

1. Preheat oven to 400°F (205°C). Cut off the top of the garlic clove, place it on foil, drizzle with olive oil, and season with salt and pepper. Wrap the foil tightly and roast for 20-30 minutes until soft. Let cool slightly, then squeeze the cloves out of their skins.
2. Meanwhile, grease a baking sheet with a tablespoon of olive oil. Add the carrots and rutabaga, season with salt and pepper, and toss to coat. Bake for 15-20 minutes, until the vegetables are tender.
3. Combine the beans, lemon zest and juice, thyme, roasted garlic, and the remaining 1.5 tablespoons olive oil in a blender until smooth. Season with salt and pepper to taste.
   
   If the sauce is too thick, add a little of the reserved bean liquid (or unsalted vegetable broth). Transfer the sauce to a bowl and drizzle with olive oil. Serve with roasted vegetables and chips.