To roast the garlic: Preheat oven to 400°F. Cut the top off a bulb of garlic so that all the cloves are exposed, then lightly brush with olive oil. Place the garlic on a baking tray and roast until lightly browned and soft, about 15 minutes. The cloves should pop out in a paste form when squeezed.
Place the chickpeas in a large bowl and cover with water. Add a splash of apple cider vinegar and allow the peas to soak for at least 8 hours or overnight. Once soaked, drain and rinse the chickpeas. Transfer to a large saucepan, cover with water and mix in the baking soda (this helps soften the skins on the peas). Bring to a boil and cook for 40 minutes or until soft. Be sure to scrape off any foam that forms during cooking with a slotted spoon. Remove from heat and add one tablespoon of sea salt to the water. Let sit for 15 minutes or up to 1 hour. Drain and rinse.
Mash the garlic cloves into a paste then measure. Add all the ingredients to the bowl of a food processor and blend until smooth. Transfer to an airtight container and enjoy for up to ten days (if you can make it last that long!).