Roasted garlic:
Preheat the oven to 400°F (200°C).
Cut about 1/2 inch (1.25 cm) above the head of garlic to expose the inside of the cloves.
Place the head of garlic in the center of a square of aluminum foil.
Drizzle with olive oil and add a pinch of salt. Close the aluminum foil.
Cook for 45 minutes.
Remove from the oven and let cool.
Remove the garlic from each clove by squeezing between your fingers or using the flat of a knife.

Put the roasted garlic and white beans in a food processor.
Sprinkle with cumin and paprika, and drizzle with olive oil and lemon juice.
Reduce to a smooth purée. Add a little water if the purée is too thick.

Add the arugula. Season with salt and pepper.

Cut the baguette into slices.
Brush with oil.
Toast the bread for 2 to 3 minutes under the oven grill.
Rub immediately with the garlic clove. Let cool.

Spread the purée on each slice and decorate with a few arugula leaves.