Preheat the oven to 400ºF.
Slice the top one-third off the head of garlic, place the bottom portion on a piece of foil, drizzle it with olive oil and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic in the oven for 30 minutes.
Remove the roasted garlic from the oven and squeeze the cloves into a bowl.
In the bowl of a food processor, pulse together half of the roasted garlic gloves with the chickpeas, tahini, lemon juice, olive oil and cumin, scraping down the sides and pulsing it just until smooth.
Add the water and parsley to the mixture, pulse it a few more times until combined, then season the hummus with salt and pepper.
Chop the remaining half of the roasted garlic cloves.
Transfer the hummus to a serving dish and garnish it with the chopped roasted garlic cloves, olive oil and parsley (optional).
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