Preheat the oven to 400.
Cut the top off the head of garlic, top with a bit of olive oil and roast until caramelized, about 35 minutes.
In a small pot, combine drained cannelini beans and undrained can of chickpeas with water to cover them. Bring to just a simmer.
Save 4 oz of water, set aside. Drain the beans.
To a food processor or blender, combine drained beans, 4 oz of bean water, scallions, parsley, cilantro, jalapenos (start with 1), lemon juice (start with 1), olive oil.
Blend for a few minutes until well combined. Taste for heat, lemon juice, salt and pepper. Adjust accordingly, a little at a time.
Serve with veg, crackers, pita, on a sandwich, over chicken, etc!