Preheat the oven to 350°F (175°C).

Slice off the top fifth of each garlic bulb, discarding the tops. Set the bulbs on a sheet of foil. Drizzle the garlic with 1 teaspoon of the olive oil and season with salt. Bring up the sides of the foil and press to close. Roast until the cloves are very soft, about 1 hour.

Meanwhile, combine the 20 rosemary needles, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a spice grinder or use a chef’s knife. Process until powdery.

For the oil: Set the rosemary sprig in a small saucepan with the remaining 1/3 cup (80ml) oil. Warm over low heat until the rosemary sizzles and releases its fragrance, about 5 minutes. Let stand off heat for 15 minutes (longer if you want a more intense flavor). Discard the rosemary.

Pita: Slice the pita halves into eighths, yielding 48 wedges. Divide among two rimmed baking sheets. Seasoning one side only, brush first with the rosemary oil, then sprinkle with the rosemary salt. (Reserve the remaining oil.) Bake for 12 to 14 minutes, flipping halfway through and reversing the position of the baking sheets. Remove the pita, and allow the garlic to finish roasting.

When the garlic is ready, remove and carefully open the foil. Cool for 15 minutes, until you can handle it comfortably.

Squeeze the roasted garlic pulp from its skin into a your blender jar*.

Add the beans, the remaining rosemary oil (reserving 1 teaspoon for garnish), half the lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper and blend until smooth.

For Blendtec: Press the DIPS/BATTERS/SALSA button OR use manual speed 6 for 30 seconds.

For Vitamix: Select VARIABLE, Speed #1. Turn machine on and slowly increase speed to VARIABLE, Speed #10/HIGH. Blend for 45 seconds.

Adjust the seasonings, adding more lemon juice, if desired.

Transfer to a small bowl and drizzle with the reserved teaspoon of oil. Serve with the pita crisps.

All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes