Preheat your oven to 400 degrees Fahrenheit. Cut off the top of a bulb of garlic, exposing the cloves. Place it on aluminum foil, drizzle with olive oil and wrap snugly. Roast for 40 to 50 minutes until golden brown.
Drain the garbanzo beans and transfer to a saucepan. Cover with water and add ½ teaspoon of baking soda. Bring to a boil and cook for 20 to 30 minutes until tender.
Once the garlic is cool, squeeze the cloves into a food processor. Add the cooked garbanzo beans, ½ cup of tahini, 3 tablespoons of cold water, 2 tablespoons of extra virgin olive oil, 3 to 4 tablespoons of lemon juice, and ½ teaspoon of sea salt.
Blend until very smooth. You can adjust the consistency with more water if needed. Taste and add more salt or lemon juice to your liking.
Transfer the hummus to a serving dish. Top with pistachios, pine nuts, or a drizzle of olive oil before serving.
