Ingredients

• 2 heads garlic
• Extra virgin olive oil
• 1 can (1.5 cups) cooked chickpeas, liquid reserved
• 4 tbsp. Tahini (substitute with  4 tbsp. sesame seeds if tahini not available. Home made Tahini)
• 3 tbsp. fresh lemon juice
• 1 tsp. sumac (optional)
• Salt to taste
• 1 tsp. zaatar spice
• 1 tbsp. feta cheese

Method

1. Peel and roast garlic on a pan with a tsp of oil, salt and pepper.  
2. To roast in oven cut a 1/2” piece from the head of the garlic and rub with olive oil, salt and pepper.  Cover each head with foil tightly and place in oven and roast for one hour.  You can roast several garlic heads at a time, if required and store in the fridge for upto a week
3. For a creamier texture, remove skin on the chickpeas. I always prefer to skip this step.
4. Blend roasted garlic, chickpeas, tahini, lemon juice, add the reserved liquid as little as required and blend till smooth adding salt and sumac.
5. Adjust seasonings.
6. Transfer to a serving bowl, drizzle with olive oil. 
7. Garnish with zaatar spice and crumbled feta cheese.

My post on Jalapeno Hummus has the illustrations and recipe for homemade Tahini.