--If using canned beans and pre-cooked beets, just prepare the roasted garlic and go straight to the food processor step (#5).—

Soak the beans at least 8 hours in a bowl of fresh water in the fridge. Discard water and rince beans. Place them in a pot with 3 cups of water and bring to a boil. Reduce heat, cover and let simmer for about an hour, until you can smash the beans with a fork. Rince and keep one cup of the beans that you'll let cool. Place the others in the fridge and use within a day or two, in a soup or in cookies.

While the beans are cooking, roast the beetroot and the garlic. Preheat the oven to 400°F. Cut the ends of the cooked beet, coat with olive oil and place in an oven-safe dish. Cover and place in the oven for about 45 minutes, until tender. Once cooked and cool enough to be handled, peel it with a small knife and cut it roughly. Let cool completely.

Cut the upper end of the garlic head, about ¼ inch. Place it in foil, pour enough olive oil to cover the cloves and fold the foil over it to create a bundle. Cook in the oven for 30 to 45 minutes, until the cloves are tender and golden brown. Let cool.

Place all the ingredients in a food processor and puree, scraping the sides if necessary. For a creamier texture, add a bit of water.

Serve with crackers, vegetables or as a replacement for mayo in a sandwich.