Start by roasting the heads of garlic. Preheat oven to 400 degrees. Cut the top off the heads of garlic and remove some of the papery outside. Lay each head of garlic on a square of foil. Drizzle the each with about 1/2 tbsp olive oil and a sprinkle of sea salt. Bunch up the foil into a ball and place on a baking sheet. Cook for 40-50 minutes until the garlic is roasted and golden. Let cool.
While the garlic is roasting, remove the outer shells of the chickpeas (this will take a little bit, can do in advance). If you give a chickpea a gentle pinch, the shell should come loose. Discard the outer shells.
To a large food processor or blender, add the shelled chickpeas, the tahini, cayenne pepper, olive oil, cumin, salt, pepper, and lemon juice.
Once the garlic has cooled, remove the roasted cloves and add them to the food processor as well. Turn the food processor on high until the chickpeas start to smooth out. Add 3 tbsp of the reserved chickpea water. Blend on high.
Add more chickpea water until you reach the desired consistency for you hummus (I used 6 tbsp). Taste the hummus for seasoning and add more salt if needed.
Serve with pita chips, crackers, or fresh veggies. Store leftover hummus in an air-tight container in the refrigerator for up to one week. Enjoy!