Preheat oven to 400°F (200°C). Drizzle the garlic halves with olive oil and roast for 30-40 minutes, or until soft and golden brown.

Let the garlic cool slightly, then squeeze out the roasted cloves into a food processor.

Add the chickpeas, tahini, olive oil, lemon juice, cumin, salt, and red pepper flakes (if using) to the food processor.

Blend until smooth and creamy, adding a little water if needed for consistency.

Transfer the hummus to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of paprika, and fresh herbs (optional).

Serve with a colorful variety of fresh vegetables and sprouts for dipping.