If you are using fresh beans be sure to soak them. I like to soak mine for 36 hours because it makes the results even more creamy and delicious. At the minimum soak them for 12 hours.
The next day simmer garbanzo beans till they are very soft and fall apart easily when pierced with a fork.
While beans are simmering roast the garlic bulb. Set oven to 400. Cut off about 1/4 inch from the top of the stem which should expose the top of the cloves. Next peel off the outer layers of the bulb, but leave the cloves attached.
Pour olive oil over the top of the cloves, place on a baking sheet and cover with an another small baking dish like a ramekin. I like this method because I don't have to use aluminum foil.
Bake garlic clove for 45 minutes or until cloves are soft. This method of roasting garlic makes it easier to check doneness, simply lift the ramekin dish and if the clove pierces easily with a fork it's done. Once it's finished roasting allow it time to cool off before peeling off the rest of the peels.
Once the beans are cooked drain the liquid but save it, allow to cool before placing into a high speed blender along with the tahini, roasted garlic bulb, lemon juice & salt. Blend on high till smooth, if the hummus is too thick add some of the liquid from the beans & blend till smooth.
This hummus is already really good but I also like to top it with caramelized onions. Serve with your favorite crackers and sliced veggies.