Preheat oven to 400F. Trim the tops off of the heads of garlic and drizzle with olive oil and season with salt. Wrap each head of garlic tightly in tinfoil, place on a baking sheet and roast at 400F for 45 mins.

While the garlic roasts, drain and rinse chickpeas. Place in a pot with water and 1 tsp of baking soda. Bring the water to a boil and then reduce to a simmer.

Drain and rinse chickpeas again and pace in a food processor or high speed blender along with lemon juice, tahini, olive oil, salt, cumin, garlic powder, and smoked paprika.

When the garlic is roasted, remove from oven and allow to cool slightly. Squeeze roasted garlic cloves into the food processor with the other ingredients and blend.

Blend until almost fully combined, then with the food processor running, pour ice cold water into the top. Blend until smooth and fluffy. Serve with veggies and pita chips!