Fool’s Ful

 

1 head of garlic

¾ cup plus 1 tsp. extra-virgin olive oil

2 or 3 sprigs fresh oregano or marjoram, plus more for garnish

1½ tsp. fennel seeds, toasted

2 (15-ounce) cans cannellini beans

1 T. tahini

¼ cup fresh lemon juice (from about 2 lemons)

¾ tsp. kosher salt, plus more to taste

Chili Oil

 

Preheat the oven to 400°F. Slice across the top of the head of garlic to expose the tips of the cloves. Place the head on a square of aluminum foil and drizzle 1 tsp. olive oil over the exposed cloves. Add the oregano sprigs and wrap up the foil to create a sealed pouch. Place on a baking sheet and roast for 40 minutes, until the garlic is soft enough that you can squeeze the cloves into a small bowl. Add the fennel seeds and a generous pinch of salt to the garlic and, using a fork, mash to form a paste.  Empty one can of beans, with its liquid, into a medium saucepan. Drain and rinse the second can, adding only the beans to the saucepan. Add the roasted garlic paste, the remaining ¾ cup olive oil, and the tahini, and stir to combine. Place the pan over medium-high heat and cook, stirring often, until the liquid begins to thicken, 5 to 7 minutes. Add the lemon juice and salt, tasting and adjusting the salt as needed. If a thicker stew is desired, mash a third of the beans. Divide among 3 or 4 bowls, drizzle with some chili oil, and garnish generously with oregano leaves.