Preheat the oven to 400°F. Peel away the outermost skin of the head of garlic while leaving all of the cloves intact. Cut the tops of the heads of garlic off so they the cloves are exposed. Set the two heads of garlic on two separate squares of aluminum foil and drizzle 1 tbsp over each of the heads and wrap in the foil. Set on a pan and roast for 40 minutes.
Unwrap the garlic and pierce with a fork to make sure it is soft and cooked all the way through. If it's not, re-wrap the foil and continue to roast, checking every 5 minutes or so, until garlic is done. Unwrap the garlic and set aside to cool.
Once the garlic is cool, squeeze the cloves out and place in the food processor.
Add chickpeas, green chilis, salt, chili powder, 2 tbsp water, lemon juice and tahini in the food processor or blender with the garlic.
With the food processor/blender running, begin to drizzle in 1/4 cup of olive oil, stopping to scrape down the sides as needed. Add additional water by 1 tbsp increments if the mixture is not getting creamy.
Puree until smooth, adding additional water as needed until a creamy consistency is reached. Taste for salt if you added more water.
Transfer the hummus to a serving dish and swirl the surface. Drizzle the top with extra-virgin olive oil and sprinkle with smoked paprika and minced parsley. Serve with pita wedges or chips, crackers, and/or raw veggies.
Recipe by The Chutney Life at https://thechutneylife.com/recipes/appetizers/creamy-dreamy-roasted-garlic-hummus/