Preheat oven to 375˚F.
Place garlic and shallots over a sheet of foil and drizzle with oil. Season with salt and pepper. Wrap completely in foil and roast for about 1 hour.
Allow garlic and shallots to cool completely before removing from foil.
Squeeze cooled garlic cloves and shallots from skins into a mixing bowl and beat into a smooth paste with a fork.
Add remaining ingredients into the mixing bowl and stir together until fully combined. Season with salt and pepper and stir again.
Cover and refrigerate for at least 1 hour (but longer, up to 12 hours is better), to allow the flavors to come together.
Serve with crusty bread, crostini, and/or crudité.
