Preheat oven to 400°F/200°C.

Cut off the stem of the head of garlic just to expose the cloves.

Lay a piece of foil flat (large enough to wrap the garlic) and set the garlic head in the center, cut side up. Drizzle with a vegetable oil and small pinch of salt.

Wrap the garlic in the foil, place on a baking sheet and roast in the pre-heated oven for 30 minutes.

When the garlic is done, remove from the oven, open the foil and allow to cool

To a food processor add the chickpeas, 3 roasted garlic cloves, sun-dried tomatoes, sun-dried tomato oil, tahini, basil, salt and pepper. Pulse until everything starts to combine.

While the processor is running, drizzle in the olive oil and blend until smooth. If the hummus is too thick, add a little warm water. Transfer to a bowl and drizzle with more oil and top with toasted sesame seeds and chopped parsley.