Using a sharp knife, cut off the top of the garlic head to expose all of the cloves then place in the center of a large square of tin foil.
Drizzle garlic cloves with 1 tablespoon of the olive oil and sprinkle with ¼ teaspoon of the salt. Wrap tightly with the foil and place in oven for 40-45 minutes. Remove from oven and set aside to cool slightly. Gently squeeze out caramelized roasted garlic and place directly in a food processor.
Add drained beans, yogurt, remaining olive oil, salt, lemon juice and pepper to the food processor and pulse until smooth and creamy. You may need to add a tablespoon or two of water to reach desired consistency.
Serve immediately or refrigerate for up to 7 days.