Servings: 8 to 10

10 garlic cloves, peeled 10 garlic cloves, peeled
2 tablespoons extra-virgin olive oil 2 tablespoons extra-virgin olive oil
2x400g tins white beans (cannellini or butter beans), rinsed and drained 2x400g tins white beans (cannellini or butter beans), rinsed and drained
150g crème fraîche 150g crème fraîche
1 lemon, finely grated zest and juice 1 lemon, finely grated zest and juice
80ml lemon0nfused olive oil, plus extra to drizzle (or use olive oil and a squeeze of fresh lemon juice) 80ml lemon0nfused olive oil, plus extra to drizzle (or use olive oil and a squeeze of fresh lemon juice)
6 baby cucumbers, quartered lengthwise 6 baby cucumbers, quartered lengthwise
Bunch baby carrots Bunch baby carrots
Bunch baby radishes, halved Bunch baby radishes, halved

Heat the oven to 200°C/180°C fan/gas 6. Put the garlic in a small bowl with the 2 tablespoons olive oil. Season, stir to coat in the oil, then transfer to a piece of foil and wrap tightly to seal. Roast for 25 to 30 minutes until the garlic has softened. Remove from the oven, open the foil and leave to cool.
Whizz the cooled roasted garlic and its oil in a food processor or blender with the beans, crème fraîche, lemon zest, and juice until combined. Gradually pour in the lemony oil, pulsing as you go, then whizz until incorporated. Season to taste, then put in a serving dish. Drizzle with more lemony oil and serve with the crudités.