Preheat the oven to 350ºF, rub extra papery skin off of whole heads of garlic, cut tips off each clove of garlic, lay root side down on a sheet of aluminum foil, drizzle 2 tbsp of oil over the cut end of the garlic, crimp foil closed, roast until the garlic cloves are soft (45 minutes to 1 hour). Open foil and let sit until cool enough.
Squeeze the garlic cloves out of their skin, transfer the cloves to a food processor. Add the remaining 2 tbsp oil, chickpeas, lemon juice, tahini and sea salt and puree until smooth, serve sprinkled with parsley and drizzled with more olive oil if desired.
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