Remove the outer shells of the garlic, but don’t remove the skins surrounding the cloves. Cut away 5 mm to 1 cm of the top of the bulbs so you can see the naked top of the cloves.
Place each bulb on a piece of aluminium foil and drizzle both with about 1/2 tsp extra vergin olive oil: make sure all cloves are coated in oil. Wrap the bulbs in the foil and place them in the middle of the oven or on a small baking tray.
Roast for about 35-40 minutes or until golden and very soft.
Leave to cool, carefully unwrap and leave to cool further. Once cold enough squeeze the garlic out of the bulbs. You should have roughly 30 gr roasted garlic.
Place sundried tomatoes in the food processor and chop. Add garlic, oliveoil, lemonjuice, tahin and the chick peas. Turn the machine and scrape down the sides if needed. Taste.
Add a bit of water if the mixture is too thick. Once to your liking add salt and cayenne (if using) Mix again.
Place the hummus in a nice bowl and garnish with some olive oil, fresh basil and chopped sundried tomatoes.