This mellow spread gets a hit of bright color and citrusy flavor from ground sumac. The Middle Eastern spice may seem strange paired with hard cider, but in fact, sumac grows wild all over the temperate areas of North America, and the bright red berries ripen at the same time as the apple harvest. Serve with raw veggies, pita crisps, or crackers.
1 | Preheat oven or toaster oven to 350°F. Slice top off garlic, place on square of foil, and drizzle with 1/4 tsp. oil. Wrap foil around garlic, and roast in oven 30 minutes, or until soft. Cool. 2 | Wilt spinach in large skillet over medium heat until most of liquid has evaporated. Cool, and squeeze out excess liquid with hands. Set aside. 3 | Place cannellini beans in bowl of food processor. Squeeze cloves from roasted garlic head into food processor, and discard skin. Add 2 Tbs. reserved marinated artichoke heart liquid, lemon juice, and remaining 2 Tbs. oil. Purée until very smooth. Add artichoke hearts and spinach, and pulse until chopped, but still chunky. Garnish with ground sumac, and drizzle with oil (if using).