Preheat the oven to 180ºC, fan 160ºC, gas 4. Trim the top off the garlic bulb. Wrap the whole bulb loosely in foil. Roast for 20-30 minutes until softened. Remove from the oven, cool a little and pull away three of the cloves.
Drain the chickpeas, reserving 4-6 tbsp of the liquid from the tin, then rinse. Place the chickpeas in a blender or food processor with 3 tbsp of the reserved liquid.
Add the tahini paste and lemon juice, then squeeze in the flesh from the three cloves of garlic. Blend for a few seconds until smooth and creamy. Add a little more of the liquid from the tin, if the mixture is a little too thick. You want a nice dipping consistency.
Season to taste with salt. Chill the houmous for at least 1-2 hours, then serve sprinkled with paprika, drizzled with a little olive oil and your chosen dippers.
Cook's tip: squeeze the flesh from the remaining garlic, then freeze and use as needed. Alternatively, you can make the houmous using raw garlic. Just replace the roasted garlic with 3 raw crushed cloves.