Preheat the oven to 400°F.

Cut about ½ inch off the tops off of the heads of garlic (enough to expose the top of the garlic cloves) and remove any loose papery outer layers.

Place garlic cut side up on enough foil to wrap the garlic. Drizzle oil on the exposed surface of the garlic. Wrap the sides up and place the foil wrapped garlic onto a baking tray.

Roast in the preheated oven until golden and soft, about 40-45 minutes. Roasting time will vary based on the garlic size.

Set aside to cool, then squeeze out the soft garlic from the paper cloves into the food processor.

Add the drained chickpeas to the food processor along with lemon juice, tahini, salt, and the ice cubes. Blend for about 5 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt.

Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon to create swirls. Drizzle with olive oil, add whole chickpeas for garnish and fresh parsley. Serve with pita bread.