Place separated, unpeeled garlic cloves into a small, lidded, oven-proof dish. Cover in olive oil and roast in the centre of the oven for 20 minutes.
Remove the dish from the oven and leave to cool, with the lid on, for an hour.
Drain and rinse the chickpeas well, removing any skins that might have separated. Place the chickpeas into the Breville mini food processor bowl.
Squeeze the cooled roasted garlic into the Breville mini food processor bowl and add the tahini, olive oil, sea salt, white pepper, lemon juice and a tablespoonful of water.
Blend until creamy. You will need to scrape down the sides once or twice and blend again to get a uniform consistency.
Add more water if needed.
Garnish with chopped parsley and an extra drizzle of olive oil. Serve with flatbread and vegetable crudites.
Food waste prevention tip #1: use the olive oil you've roasted the garlic cloves in to make the hummus and to drizzle over the top. It also makes a lovely garlic-infused oil to brush on bruschetta or to dip bread into. Don't throw it out!
Food waste prevention tip #2: leftovers will keep, covered, for up to five days in the refrigerator.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.