Preheat oven to 400 degrees. Peel the outer paper layers of the garlic head but keep the garlic head intact. Cut the top of the garlic head to expose the tops of the garlic cloves. Lay the garlic head on a square of aluminum foil cut side up. Pour 1 tablespoon of olive oil over the garlic head. Tightly wrap the garlic head with the foil. Place in the oven and roast the garlic for about 40 minutes or until soft and cooked through. Remove from the oven, open the foil and let the roasted garlic cool.
Pour the chickpeas, tahini olive oil, lemon juice, salt and pepper in a food processor. Squeeze the soft cloves of the roasted garlic from the bulb into the food processor. Pulse until smooth. Add a little water to get the consistency you want. Add more salt and pepper if needed. Garnish with paprika, parsley and olive oil.
Serve with veggies, pita chips, in your favorite wrap, etc.
Note: Fresh cooked chickpeas is recommended over canned chickpeas. To get a creamier consistency, peel the outer skin from the chickpeas.