Soak beans in plenty of water, to cover, for two hours.

Drain and transfer to a pot. Fill with water to cover and add one teaspoon salt. Cook on low until beans are soft, about two hours.

While the beans are cooking, slice one-eighth inch off the tops of the garlic heads. Drizzle with olive oil and bake covered at 400 degrees Fahrenheit for 30 minutes until they begin to brown. Let cool.

After beans are done cooking, drain, reserving a cup of the liquid, and transfer to a food processor. Squeeze garlic heads into the food processor. Add one-fourth cup oil and salt and pepper. Process until smooth, the consistency of hummus. If bean dip is too thick, add bean cooking liquid until you reach desired consistency.

Serve sprinkled with chopped dill and extra olive oil.