2 to 3tablespoonslemon juicefresh squeezed (about 1 lemon)
1/2teaspoonpaprikafor garnish (optional)
Preheat oven to 350 degrees.
Cut the top of the head of garlic so that the tops of each raw clove are exposed. Drizzle the exposed top with a teaspoon or two of the extra virgin olive. Wrap the whole head of garlic in aluminum foil. Place on a small baking sheet or in a small dish and roast for 45 minutes to 1 hour.
Garlic cloves should be very soft and fragrant.
Add the chickpeas, olive oil, lemon juice, and salt to a food processor or blender. Add the roasted garlic by squeezing the soft flesh from the papery shells into the blender. Once all of the garlic is added, being careful not to get any of the papery skins into the ingredients, puree on high.
If a thinner hummus is wanted, add a touch of water at a time and continue to puree until the desired consistency is achieved.
Place in a bowl for serving. Drizzle with olive oil and sprinkle with paprika, if desired.