preheat oven to 400
peel garlic and toss with ½ teaspoon olive oil. Wrap in foil and roast in oven for 30-45 minutes until light brown and soft
drain and rinse chickpeas and add them to a sauce pan with baking soda.
fill pan with water until chickpeas are just covered
bring to a boil then reduce heat and simmer for 20 minutes until chickpeas are soft
drain in mesh strainer and rinse with cold water
mash roasted garlic with the back of a fork and add to food processor
add lemon juice, tahini, salt, pepper and ice water and blend until smooth
add chickpeas and cumin and remaining teaspoon of olive oil
blend until very smooth scraping sides as necessary.
If too thick then add another tablespoon of water
place in a bowl and drizzle with a touch of extra virgin olive oil and a sprinkle of sumac