Cut the top off a head of garlic, drizzle it with olive oil, and roast it in a 350-degree oven until brown and very soft.

Squeeze out the roasted garlic into a medium saucepan and add the butter.

Melt the butter slowly with the garlic.

Combine the cooked chickpeas, the butter-garlic mixture, and the lemon juice in a blender or food processor and purée until smooth.

Salt well.

Take the extra chickpeas and toss into a skillet on medium high heat.

Cook until the chickpeas become crunchy.

Transfer to an ovenproof skillet and sprinkle some whole cooked chickpeas on top.

Bake until the top is golden brown, about 5 minutes.

Garnish with olive oil and roasted chickpeas.

Serve and enjoy!