1 whole garlic head
1 cup water
1 (3.5-oz.) package sun-dried tomatoes, packed without oil
2 tbsp. extra virgin olive oil
1/2 tsp. chopped fresh rosemary
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 (15.8-oz.) can Great Northern beans, rinsed and drained

Preheat oven to 375°. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 375° for 45 minutes; cool for 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Bring 1 cup water to a boil in a saucepan. Add tomatoes; cover and remove from heat. Let stand 10 minutes. Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.

Yield: 2 cups (1 serving is 2 tbsp.)

Source: Cooking Light Magazine

Nutritional Information
CALORIES 43; FAT 1.7g; PROTEIN 1.2g; CHOLESTEROL 0.0mg; CALCIUM 8mg; SODIUM 94mg; FIBER 1.6g; IRON 0.4mg; CARBOHYDRATE 6.1g