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Preheat your oven to 425°F.
Cut the top off the head of garlic and drizzle it with 1 to 2 teaspoons of olive oil.
Wrap the garlic in aluminum foil and place it on a small baking dish.
Bake the garlic until the cloves are soft and lightly browned, which should take about 45 minutes.
Once done, remove it from the oven, let it cool, and then squeeze out the soft cloves into a bowl.
In a food processor, combine the roasted garlic, remaining olive oil, white beans, fresh herbs, and lemon juice.
Blend the mixture until it reaches a smooth and creamy consistency.
Season the dip with kosher salt and black pepper to taste.
If you don't have a food processor, you can mash the ingredients together in a large bowl using a potato masher.
Serve the dip with sliced vegetables and baked tortilla chips.
This dip can be stored in the refrigerator for 2 to 3 days.