Slice the top off the bulb of garlic. Then, drizzle with olive oil. Wrap in aluminum foil. Roast for 30 minutes.
Optional Step: In a medium saucepan, heat the chick peas with the liquid from the can. If needed, add some water to cover the beans. Once it begins to boil, cover and lower the heat. Simmer for about 20 minutes. Allow to cool for a few minutes. If you prefer, you can also remove some of the skins.
In a food processor, begin to blend the chick peas. Next, add the garlic cloves, 2 Tbsp. of olive oil, lemon juice, and water. Blend until a smooth dip is formed. Finally, season with salt and pepper.