Preheat the oven to 400 degrees Fahrenheit. Cut the top off of a bulb of garlic and place it in the center of a sheet of aluminum foil. Drizzle the top liberally with olive oil. Wrap the bulb in foil so that it is completely enclosed and roast in the oven for 40 to 50 minutes or until the cloves are golden brown.

Remove the garlic from the oven and allow it to cool. Once cool enough to handle, you can gently squeeze the bottom of the bulb, and many of the individual cloves will release themselves. Use your desired amount of roasted garlic cloves in the hummus. I recommend 3 to 6 cloves. While the garlic is roasting, you can boil the garbanzo beans. 

Drain the can of chickpeas into a colander then transfer it to a large saucepan.

Cover the beans with water and add ½ teaspoon of baking soda. Bring the water to a full boil over high heat on the stove top and cook beans for 20 to 30 minutes.

Drain the boiled chickpeas into a colander and allow them to cool. You will notice the chickpea skins have removed themselves easily from the beans. Once cool enough to handle, you can pick off the skins and discard them if you'd like.

Transfer the drained chickpeas to a food processor or high-speed blender along with the remaining ingredients for the hummus.

Process until the hummus is very smooth. If you’d like, you can stop the food processor to scrape the sides once or twice between processing using a rubber spatula.

Taste the hummus for flavor and add more sea salt, lemon juice, or roasted garlic to your personal taste.

Transfer the hummus to a serving dish. Add any toppings like pistachios, pine nuts, a drizzle of olive oil, a sprinkle of paprika or sumac, sesame seeds, and fresh chopped herbs such as fresh parsley. 

Serve hummus with crackers, fresh vegetables like carrots, celery, and broccoli, pita chips, or toasted bread of choice.