1 (15 oz) can chickpeas, drained and rinsed (or 2 cups cooked chickpeas)
1 tbsp tahini
2 tbsp lemon juice
1/4 cup water
1/2 tsp salt
1/2 tsp freshly cracked black pepper
Preheat oven to 400° F. Cut the very top off of the bulb of garlic (about 1/4 inch) until just the very tips of the garlic cloves are exposed. Drizzle with 1/2 tsp olive oil and wrap in foil. Bake 30 minutes or until garlic is soft and lightly browned. Remove from oven and unwrap garlic. Let cool.
Squeeze garlic cloves out of skin into a food processor or blender. Add remaining ingredients and blend until smooth. You may need to add more water to get a smooth consistency.