1 head garlic
Olive oil
Salt
For the hummus (yes, I halved the recipe!):
1 15oz can chickpeas, drained and liquid reserved
1/6 cup (8 tsp) tahini paste
3-4 roasted garlic cloves
Juice of 1 lemon
1 1/2 tsp olive oil, more for garnish
1/4 plus 1/8 tsp salt
1/4 plus 1/8 tsp cumin
Pinch cayanne pepper
Smoked sweet paprika and freshly chopped parsley for garnish