Preheat your oven to 400°F (200°C). Slice off the top of a whole garlic bulb, drizzle with 1 tsp of olive oil, then wrap in aluminum foil. Roast for about 40 minutes until soft and caramelized.

Open a 15 oz can of chickpeas, drain, saving 3-4 tablespoons of the liquid. Peel chickpeas for a creamier texture.

Squeeze the roasted garlic into a food processor. Add peeled chickpeas, tahini, lemon juice, olive oil, cumin, and salt. Blend for about 1 minute until well combined.

Gradually drizzle in reserved chickpea liquid while blending until desired creaminess is reached. Add ice water for fluffiness as needed.

Taste and adjust seasonings if necessary. Transfer to a bowl, drizzle with olive oil, garnish, and serve.