1 head garlic
2 T. olive oil
1/2 tsp. kosher salt
1 15-oz. can chickpeas (garbanzo beans), rinsed and drained
1/2 c. coarsely chopped bottled roasted red sweet peppers
1/3 c. tahini
3 T. freshly squeezed lemon juice
1/4 tsp. ground chipotle pepper
2 tsp. cumin
1/8 tsp. paprika, plus a little more for sprinkling over the finished dip
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper, plus a little more for sprinkling over the finished dip

Heat oven to 350°. Cut off the top quarter of the garlic bulb to expose the pulp of all the individual cloves (do not peel the cloves!). Lay out a double layer of foil and place the bulb in the center. Drizzle the olive oil over the exposed cloves, sprinkle with kosher salt, and then bring the sides of the foil up around it loosely and gently twist the top shut. Place your foil wrapped bulb on a pan and roast in the oven for about 45 minutes. Take it out of the oven and let it cool a bit before unwrapping. Then simply squeeze out the soft and buttery pulp and set aside. Set aside a tablespoon of chickpeas and a tablespoon of chopped red peppers for garnishing at the end. Then in a food processor or blender, combine the the remaining chickpeas, roasted garlic pulp, remaining red peppers, tahini, lemon juice, chipotle pepper, cumin, paprika, salt, and black pepper. Process until the hummus is smooth. Spoon into a serving bowl and top with the reserved chickpeas and a sprinkling of paprika and freshly ground black pepper. Serve with pita wedges or crisps, assorted crackers, and/or a mixture of fresh cut vegetables.