Roast the garlic.

Preheat the oven to 400 degrees.

Peel off as much of the papery skin from the garlic, leaving the head intact.

With a sharp knife cut about ¼-inch off of the top of the garlic.

Place the garlic on a large piece of aluminum foil and place the garlic and foil onto a small baking sheet.

Drizzle 1 tablespoon of the olive oil over the head of garlic.

Lay the sprigs of fresh thyme over the garlic.

Wrap the foil around the garlic, forming a pouch.

Bake in the preheated oven for 50-60 minutes until very fragrant and the cloves are tender when pierced with a knife.

Remove from the oven and allow to cool.

For the dip:

In the bowl of a food processor, dump in the white beans, lemon juice, parsley, pepper, hot water, and salt.

Squeeze in the roasted garlic cloves and the leaves from the thyme, if using.

Puree until smooth.  Taste and adjust seasonings for salt and pepper.

Spoon the dip into a serving bowl and set aside.

Make the pita crisps.

Cut each pita into 8 wedges.

Toss the pita wedges with olive oil, salt, and Italian seasoning in a large bowl.

Arrange the pita wedges on a large baking sheet.  Drizzle any remaining oil left in the bowl over the pitas.

Bake for 8-12 minutes or until golden brown.

Serve warm alongside the dip and crudites.