Preheat oven to 400°F. Slice the top off a garlic bulb, drizzle with olive oil, wrap in foil. Roast until cloves are soft, fragrant, and golden brown, about 30 minutes.

While garlic roasts, drain and rinse white beans. Pat them lightly dry to remove excess liquid.

Squeeze softened garlic cloves into a food processor with the beans. Add olive oil, fresh lemon juice, and herbs if desired. Blend until smooth and velvety.

Taste the puree, then sprinkle in sea salt and freshly ground black pepper. Blend briefly again, scraping down the sides.

If the mixture is too thick, pulse in water or vegetable broth, one tablespoon at a time, until you reach your ideal creamy texture.