Mediterranean Bean Spread

Directions

1. 1
   Preheat oven to 300 degrees.
2. 2
   Place garlic cloves on a baking sheet and roast for 15 to 20 minutes, until they begin to turn golden brown.
3. 3
   Remove and let cool.
4. 4
   Squeeze the cloves to press out the roasted garlic.
5. 5
   Combine the garlic, beans, lemon juice, and cumin in a food processor and puree until creamy.
6. 6
   With motor running, slowly add the olive oil.
7. 7
   Process to a smooth, thick puree.
8. 8
   Add the fresh herb and pulse to leave some whole bits.
9. 9
   Add salt and pepper to taste.
10. 10
    Garnish with the shallots.
11. 11
    *To toast spices: Place spices in a dry saute pan over medium heat.
12. 12
    Toast, while shaking the pan to avoid overheating in 1 spot.
13. 13
    Remove from the heat when the spices have become aromatic, 1 to 2 minutes.
14. 14
    If the spices start to smoke, immediately dump them out of the pan onto a cool surface to halt the cooking.
15. 15
    If there is any burned smell, you should discard them and start over.
16. 16
    Heat the oil over medium-high heat in a small wok or heavy-bottomed saucepan to 360 degrees.
17. 17
    Add the shallots and fry, turning frequently, until golden brown, 2 to 3 minutes.
18. 18
    Remove from the oil with a strainer or slotted spoon and drain on paper towels.
19. 19
    If made ahead, cool and store in an airtight container up to 3 days.
20. 20
    Yield: about 1 1/4 cups