Step 1

Preheat oven to 400 degrees. Cut about 1/4-inch from top of garlic to expose tops of cloves. Place garlic head on a sheet of foil and drizzle 1 1/2 tsp olive oil evenly over top of garlic.

Step 2

Wrap foil up around garlic and roast 35 - 45 minutes until golden brown. Remove from oven and allow to cool.

Step 3

To a food processor add chick peas, lemon juice, tahini, salt and cumin then pulse mixture 2 minutes. Scrape down sides and bottom of food processor, add remaining 2 Tbsp olive oil, set aside 3 - 4 cloves of the garlic and add remaining (about 10 - to food processor.

Step 4

Pulse 1 minute, then add water (I used 3 Tbsp but if you like it thicker you may want to use and pulse 1 - 2 minutes longer.

Step 5

Plate hummus, make indentation in center and add 1 - 2 Tbsp more olive oil to taste (optional), then chop remaining roasted garlic cloves and sprinkle over top, sprinkle with parsley and red pepper flakes.

Step 6

Serve with fresh veggies or pita chips. Store in refrigerator in an airtight container.