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Roast the garlic – Trim the top, drizzle with oil, wrap in foil, and roast at 200°C for 25-30 mins.
Make the salsa verde – Finely chop the herbs, grate the garlic, then mix with mustard, capers, vinegar, lemon juice, and olive oil.
Blend the beans – Squeeze the roasted garlic into a food processor with half the beans and blitz until smooth.
Cook – Heat the creamed beans in a pan, adding stock gradually, then stir in whole beans and simmer for 3-5 mins.
Serve – Squeeze in lemon juice, season, then spoon onto toasted sourdough with a drizzle of salsa verde.