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Preheat oven to 400°F. Remove the flaky outer skin off of the garlic head and then cut the top off of a head of garlic. Place it into a sheet of foil with a drizzle of olive oil and a sprinle of salt and pepper. Wrap it up loosely and then place it into the oven (directly on the rack) at for 1 hour and cool until easy to handle. Alternatively, you can place it in a small oven safe pot with a lid, like this cocotte.
Reserve about ¾ cup of the chickpea liquid (aquafaba) and discard the remaining.
Place the cooked chickpeas into a high-speed blender or a food processor, along with the roasted garlic (squeeze the cooked cloves out and discard the skin), tahini, lemon juice, ½ cup aquafaba, salt, and any other seasonings you’d like. Blend until smooth and fluffy, about 2-3 minutes.
Add more of the aquafaba if you feel the hummus is too thick and adjust the seasonings and tahini to taste.
Serve the hummus in a wide bowl and top it with a drizzle of good olive oil. We also added a sprinkle of paprika and za’atar.
Store the hummus in an airtight container in the fridge for up to 3 days.