Preheat the oven to 140°C.
Using a 15cm piece of foil lined with baking paper, make a little parcel and enclose the garlic, teaspoon of olive oil and chilli. Place on a small roasting tray and cook in preheated oven 30 minutes until garlic is well roasted, soft and fragrant.
Remove from oven, unwrap and transfer to a small mixing bowl. Add remaining olive oil, season lightly and mix into a paste. Spread a little on the toasted bread rounds.
Combine broccoli, cannellini beans, almonds, olive oil, juice, paprika and seasoning in a food processor or blender and puree until smooth.
Reserve half the toast rounds for the chickpea and carrot dip
. Spoon a teaspoon of the broccoli puree onto the remainder, and sprinkle with a little extra paprika.
Serve on a large platter.