I love hummus, so always experiment with it, and this version is now my favorite.
The recipe is exactly the same as classic, only fresh garlic on the baked model.
At 200gr. chickpeas I put 2 small heads of roasted garlic, but I just really love garlic. I think many and 1 head will be enough, so first add one, then run the hummus until smooth, taste and if necessary add more.
And garlic I baked this: my head, cut a bit of the rind from the top perpendicular to the slices, wrap in foil, spread on a baking sheet and bake MPRI 180C for approximately 30-40 minutes. Then just squeeze the baked garlic cloves through the previously made cuts. This garlic is perfect stored in the fridge for a week exactly, it is possible to a few dishes at once bake.
Just want to warn you that the garlic odour is not felt as such, because it is not raw, but cooked.
Delicious NOT-RE-AL-BUT!
PS This and any other recipe hummus can be used for the preparation of Dipa based on beans or lentils. That is, all the proportions remain, just use chickpeas instead of another type of bean. I wish you interesting experiments!