Place the garlic heads on a piece of foil, drizzle with 1 tablespoon olive oil and sprinkle 1/4 tsp salt over them. Wrap the foil tightly around the heads.

Roast in the preheated oven for 35–45 minutes, until cloves are soft and golden. Remove from oven and allow to cool until safe to handle, about 10 minutes.

Squeeze roasted cloves from the skins into a small bowl. You should have approximately 4 cloves’ worth; if more, reserve extra for spreading on pita or mixing into the hummus to taste.

Hummus

In a food processor, combine the drained and rinsed white beans, 1/4 cup tahini, 3 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, the roasted garlic cloves, 1/2 tsp ground cumin, 3/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper.

Pulse the mixture until it begins to smooth. With the processor running, add cold water 1 tablespoon at a time (about 2 tablespoons total) until the hummus reaches a creamy, spreadable consistency. Scrape down the sides as needed.

Taste and adjust seasoning: add more salt, lemon juice, or a drizzle of olive oil if desired. For an extra-silky texture, process an additional 30–45 seconds.

Transfer the hummus to a shallow serving bowl, using the back of a spoon to make a swirl well in the center for garnishes.

Toppings & Garnish

Scatter the halved kalamata olives and diced or sliced cucumber over the hummus, concentrating some pieces in the center well and some around the rim.

Crumble 1/4 cup feta evenly over the top.

Drizzle 1 tablespoon extra-virgin olive oil across the surface, then sprinkle 1/4 teaspoon smoked paprika and chopped parsley over everything.

Optionally serve with lemon wedges on the side for guests to squeeze over their portion.

To Serve

Warm pita bread in a 350°F (175°C) oven for 5–7 minutes or wrap in foil and heat for 8–10 minutes. Cut into wedges.

Place pita wedges on the serving platter around the bowl of hummus. Serve immediately, or cover and refrigerate the hummus (without pita) up to 3 days.