Preheat the oven to 350 degrees Fahrenheit on convection bake.

While the oven is preheating, slightly cut the top off of the head of garlic so the cloves of garlic are slightly showing on top.

Place on a large piece of tinfoil and drizzle the extra virgin olive oil over the top of the head of garlic directly on the uncovered pieces.

Once the oil is drizzled, wrap the garlic in the foil and place on a cookie sheet.

Place the cookie sheet in the preheated oven and bake for one hour.

As the garlic roasts, pour your can of chickpeas into a colander in the sink. Rinse with cool water and remove any extra skins that come off of the chickpeas.

Transfer chickpeas to a large food processor and then cut the lemon in half on a cutting board.

Squeeze the lemon juice into a small bowl, removing any seeds that drop in the bowl. Add the water, tahini, and lemon juice to the food processor.

Once the garlic is done roasting, remove the foil and squeeze the roasted garlic into the food processor.

After all of the ingredients are in the food processor, blend on high until the roasted garlic hummus reaches a smooth consistency, scrapping down the sides with a rubber spatula periodically. 

Transfer the creamy roasted garlic hummus to a bowl.