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1
Preheat oven to 300 degrees.
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2
Place garlic cloves on a baking sheet and roast for 15 to 20 minutes, until they begin to turn golden brown.
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3
Remove and let cool.
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4
Squeeze the cloves to press out the roasted garlic.
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5
Combine the garlic, beans, lemon juice, and cumin in a food processor and puree until creamy.
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6
With motor running, slowly add the olive oil.
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7
Process to a smooth, thick puree.
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8
Add the fresh herb and pulse to leave some whole bits.
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9
Add salt and pepper to taste.
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10
Garnish with the shallots.
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11
*To toast spices: Place spices in a dry saute pan over medium heat.
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12
Toast, while shaking the pan to avoid overheating in 1 spot.
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13
Remove from the heat when the spices have become aromatic, 1 to 2 minutes.
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14
If the spices start to smoke, immediately dump them out of the pan onto a cool surface to halt the cooking.
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15
If there is any burned smell, you should discard them and start over.
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16
Heat the oil over medium-high heat in a small wok or heavy-bottomed saucepan to 360 degrees.
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17
Add the shallots and fry, turning frequently, until golden brown, 2 to 3 minutes.
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18
Remove from the oil with a strainer or slotted spoon and drain on paper towels.
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19
If made ahead, cool and store in an airtight container up to 3 days.
