1 15oz can organic chick peas
1 garlic bulb
parsley, dried or fresh
extra virgin olive oil (ev o)
Preheat oven to 375 degree. Slice the top off the garlic bulb so that you can just see the cloves, then peel off all the loose skin. Place on a square of foil, pour enough extra virgin olive oil to coat the bulb (don't drown it). Roast the garlic (on the foil itself or use a pan) for 15 minutes or until soft enough to squish out the cloves.
Meanwhile, drain the chick peas, pour into a food processor, add a couple pinches of dry parsley or a sprig of fresh, the juice of half a lemon, and 1 tablespoon of ev olive oil. Blend, stopping every so often to scrape down the sides, adding a little olive oil at a time (or a lot, your choice, but don't go crazy), until you achieve the consistency you desire.
Add in 2 cloves of the roasted garlic (yes, peel them first, pre-mushing optional), a pinch or two of salt, a dash of pepper, and from here on in, let your taste be your guide: continue blending in the food processor, adding cloves of garlic and tasting the hummus until it is at the level of roasted garlick-y goodness that makes you happy. If you like more lemon flavor, squeeze in the other half of the lemon's juice. Add salt and pepper to taste, but be careful not to over-salt - you can always add a dash later if needed. If you will be sharing the hummus, keep in mind the taste buds of your guests, ie, for myself I would use the entire bulb, but for my mom I used about 5 cloves. :D