2 large garlic cloves, unpeeled
400g can chickpeas, rinsed and drained
400g can cannellini beans, rinsed and drained
juice 1½ lemons
pinch dried chilli flakes, plus extra to serve (optional)
80ml extra virgin olive oil, plus extra for drizzling
lemon wedges and crackers, to serve
Heat oven to 200C/180C fan/gas 6. Place the garlic on a baking tray and roast for about 20-30 mins until soft. Remove and allow to cool, then squeeze out the soft flesh and discard the skins.
Place the garlic in a blender with the chickpeas, cannellini beans, lemon juice, chilli flakes (if using) and olive oil. Whizz together to combine, then season to taste. The dip should be thick and slightly grainy in texture. if you like it a little smoother, just add another 1-2 tbsp of olive oil. Transfer to a serving bowl, drizzle with a little more olive oil and scatter over some extra chilli flakes, if you like. Accompany with lemon wedges and homemade crackers.