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1
Soak chickpeas overnight in 10 cups of cold water.
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2
Drain the peas, rinse, and transfer to a large pot.
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3
Add the other 10 cups of water, baking powder and bring to a boil.
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4
Reduce to low and cook uncovered for 2 hours or until peas are soft enough to crush in your hand.
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5
Remove from heat and let stand for 40 minutes.
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6
Strain, reserving liquid for later.
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7
Place peas to a food processor adding the tahini, 3 tablespoons olive oil, cumin, lemon juice, 1/2 teaspoon salt, and 1/2 cup of the cooking liquid.
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8
Puree into a smooth paste.
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9
If the paste is to thick add a little more cooking liquid.
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10
Add salt to taste.
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11
In a small pot, place garlic and remaining 1/2 cup oil.
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12
Cook covered over low heat for 30 minutes (careful not to burn), or until soft.
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13
Transfer the garlic to a small bowl and crush with a fork until the texture is a course paste.
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14
Add salt and pepper to taste.
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15
Spread hummus on a plate and top with roasted garlic.
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16
Serve with fresh bread, focaccia or pita.
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17
*It does not sound like you are to use the oil for making this into a paste.
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18
So I'd save the infused oil for other cooking or maybe roast the garlic first then use 3 tablespoons of infused oil when this goes into the processor in Step 7.
