Preheat oven to 350 degrees.
Remove paper-like skin from outside of garlic bulb, leaving cloves attached.
Cut ¼ inch from the top (stem side) of each garlic bulb, exposing the top of the cloves.
Pour olive oil over the top of the cloves.
Wrap each garlic head tightly in aluminum foil. Place on a baking sheet.
Bake for 55 minutes or until the cloves are tender.
Cool slightly before separating cloves. Squeeze to remove garlic into the bowl of a food processor.
Place all remaining ingredients, except liquid reserved from chickpeas, into the bowl of the food processor. Pulse to blend.
Slowly add liquid from chickpeas into the food processor, 1 tablespoon at a time, pulsing until you reach the desired consistency.
Refrigerate until ready to serve. Store in an airtight container in the refrigerator for up to 5 days.
When ready to serve, drizzle with olive oil and/or top with fresh ground black pepper if desired. Serve with carrots, cucumbers, celery or your favorite fresh-cut vegetables and gluten-free or grain-free crackers.