Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4″) so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow cool.

Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor (this is easily done when the garlic has cooled completely). Set aside 3 garlic cloves for later use. Rinse and drain chickpeas. Add them, and all other ingredients except olive oil and the 3 roasted garlic cloves you set aside, to the food processor and blend until completely smooth.

Scrape ingredients off sides of food processor to make sure it blends evenly. Finally add a tablespoon of olive oil at a time until you have reached the desired consistency. Add it very slowly, allowing the mixture to combine fully before adding more liquid. For a tasty garnish, mince the 3 roasted garlic cloves you set aside and toss in a tiny bit of olive oil and place on top of hummus.

Serve at room temperature with pita, crackers, or veggies. Also you can add it as a condiment to a wrap! Refrigerate in an airtight container for up to a week.