Wrap the unpeeled garlic head in foil and roast at 400°F for 30-35 minutes, or until cloves are very soft. Remove, cool and squeeze garlic from cloves. Set aside.
In the blender jar, combine the tahini and lemon juice. Pulse the mixture a few times until blended. Add 2 tablespoons olive oil and the salt and select Auto 5. Add the garlic and beans and select Auto 2. Blend until very smooth. If needed, stop to scrape the sides of the blender. If desired, add up to 2 tablespoons wine or water while blending for a creamier consistency.
Place in a serving dish, drizzle with the remaining oil and dust with paprika, if desired. Serve with crudités.
Cook's Hint: Find tahini (sesame seed paste) in the ethnic section of your grocery store. Keep it in the refrigerator for up to 2 weeks.