Place beans in a large pot or bowl and cover by at least 2″ of water. Allow to soak for a minimum of 8 hours or overnight.
Drain soaked beans and remove any debris or discoloured beans. Place in a large pot and combine with water, chicken broth, rosemary, sage and garlic. Bring to a boil and then reduce heat to simmer until beans are fully cooked and soft. Approximately 75 minutes. Drain beans, reserving 1 cup of cooking liquid. Allow beans and cooking liquid cool to room temperature.
In a food processor combine beans, roasted garlic, olive oil, 1/4 cup of cooking liquid, lemon juice and salt and pepper. Blend until pureed or desired consistency is reached. Add additional cooking liquid as required and adjust salt and pepper seasoning to taste.
Serve bean dip drizzled with additional olive oil, a squeeze of fresh lemon juice and cracked sea salt. Great with pita wedges!
Preheat oven to 350℉. Cut a 1/4″ off the tops of the garlic bulbs. Place on a small sheet of tin foil cut side up and drizzle with olive oil. Wrap in foil and seal edges to form a little packet. Place on a baking sheet or shallow pan and bake for approximately 45 minutes. Remove from oven, unwrap and allow to cool to room temperature. When cool squeeze cloves from the bulb casing and set aside.
The cannelloni bean will result in a slightly course texture.
Recipe Source: Adapted from, Epicurious Tuscan Bean and Roasted Garlic Puree, June 1998