Preheat oven to 350.

Using a sharp knife, cut the top off of your garlic. You want to cut at a location so as to expose the as many of the cloves as possible.

Place your garlic bulb (just the bottom part) on a sheet of tin foil, and drizzle generously with olive oil (2-4 tbsp.). You want the olive oil to get into all of the gaps between cloves, so as to get every clove nice and coated with the good stuff.

Loosely close up the foil around the garlic bulb.

Place in the oven and bake for 35-40 minutes. Garlic cloves should have taken on a rich, goldeny color at this point. Oh, and your kitchen should be smelling like heaven right about now.

Remove from oven, open up your foil, and allow to cool before proceeding (yes, I've burned by hands by being impatient).

Throw your chickpeas, juice, ¼ cup of olive oil and tahini into a food processor.

Add your roasted garlic. Remember how we cut it so that the tops of the garlic cloves were exposed? Well this should allow you to just give the bulb a good squeeze so that the soft, roasted garlic comes right out of the top. If, like me, you didn't manage to cut into all of your cloves, you can use a knife to poke little holes in them so that the garlic can escape. Squeeze it good, in order to get all of that garlicky goodness into your mixture.

Process until a nice smooth paste is formed. Mmmmm. Taste test.

Add some salt, and maybe taste test again to see if more is needed.

Once you're satisfied, spoon everything into a bowl.

Drizzle with a little extra olive oil, and sprinkle with paprika. Serve with toasty pita bread.