Preheat your oven to 400 degrees F. Cut the top off of your garlic, revealing the cloves but leaving the head in tact. Place the head of garlic (cut part facing up) in one of the molds of a 12-count muffin tin. Drizzle with olive oil and cover with foil. Roast the garlic for 30-35 minutes or until brown and fragrant. Remove from heat and let cool for 5-10 minutes. Once cool enough to handle, release the cloves from the head by pressing the bottom until the cloves pop out. Set aside.

In the bowl of your food processor, combine the garlic, garbanzo beans, 2-3 tablespoons of the liquid from the garbanzo beans, tahini, cayenne pepper, black pepper and salt. Pulse the mixture 6-7 times to break up the beans and garlic. With the food processor running, pour in the extra virgin olive oil to your desired amount. I prefer my hummus on the oily side, but adjust this amount based on your personal preference. Continue to process until smooth and creamy, about 1 minute. Scoop the hummus into a serving bowl and set aside.

Heat a large griddle pan or non-stick skillet over medium-high heat. Lay the sliced pastrami directly on the hot pan and cook until brown and crispy, about 3-4 minutes. Flip the pastrami and repeat for the other side. Remove from heat and transfer to a cutting board. Slice the pastrami into thin strips.

Garnish your roasted garlic hummus with additional extra virgin olive oil, crispy pastrami, pine nuts, parsley, crushed red pepper, sesame seeds and poppy seeds.

Serve the hummus along side flatbread, naan, pita chips and/or assorted veggies.