Chop top off of the entire head of garlic and drizzle olive oil over the top. Wrap in foil and roast for 35 minutes in the oven.
While garlic is roasting, add tahini and lemon juice to a food processor. Blend for 2 minutes to fluff the tahini, this creates a lighter texture to the hummus. Add the garbanzo beans, cumin, and salt and continue to blend. Drizzle olive oil into the food processor while it is still going, use as much or as little olive oil as is needed. I tend to go a little heavier on the oil because I like the taste/texture it gives.
Once the garlic is done, use a hot pad or oven mitt to squeeze the foil and push the roasted garlic into the food processor. Blend everything an additional minute, then scoop everything into a bowl/serving dish and top with the sliced chives.
Serve with veggies, crackers, or even bagel chips (as pictured) and enjoy!
I typically make this on Sundays and take it with cherry tomatoes as a mid afternoon snack at work during the week.