Cut the top ¼” to ½” off of a whole head of garlic, so that each individual clove should be visible. Make sure every garlic clove is exposed.
Place the head of garlic on foil paper together with the thyme. Drizzle the top of the garlic with a bit of oil, about 1 teaspoon. Wrap it up and place it in the oven to roast for about 30 minutes or more.
It should be soft, fragrant, and golden. Let the garlic cool, then squeeze individual cloves out of the skin.
In a food processor add in roasted garlic, chickpeas, tahini sauce, olive oil,lemon juice and cumin then blend until it's pureed.
You can add more of the tahini, olive oil, lemon and cumin. It really depends on which you prefer to add more and the taste you want to achieve.
Once it’s pureed transfer it in a bowl and top with pepper flakes, paprika and drizzle with olive oil.