Preheat oven to 400 degrees.
Slice the top of the garlic head off. Place garlic on a piece of foil and pour 1 tbsp. olive oil over open end. Seal foil tightly around garlic and place in the oven. Bake for 20 minutes.
Remove garlic from oven and let sit for 3-5 minutes, or until foil is cool enough to handle.
Remove foil and let garlic sit uncovered for 5-10 minutes, or until cool enough to handle. Push garlic cloves out of the skin.
In a blender add garlic, chickpeas, tahini, lemon juice, cayenne pepper, salt, ¼ cup olive oil and water. Blend until smooth.
Pour into a bowl, cover and put in the fridge for 30-60 minutes, or until ready to serve.
Top with remaining 1 tbsp. olive oil, a pinch of red pepper flakes (optional) and a pinch of cayenne pepper (optional).