Slice the top part of 2 garlic bulbs. Wrap each in aluminum foil (I used 2 sheets of aluminum foil, on top of each other, for each garlic bulb) and then drizzle olive oil on top of each garlic bulb (1 tbsp for each). Wrap tightly and put in the air fryer basket. Air fry for 20-25 minutes at 190 C. Let it cool down for about 10 minutes before unwrapping. When the garlic has cooled down a little and safe to hold, squeeze out the garlic cloves by pressing the bottom part of the garlic. (See video for reference)

Separate the chickpeas and its water. Reserve the chickpeas water for later.

In a heatproof bowl, add the chickpeas without its water. Add water and rub the chickpeas in between your palms until the skins are removed. Maybe not all skins will be removed and that’s okay. Pour out the water including the skins. Repeat this process is necessary. If you are satisfied, wash the chickpeas for the last time and drain.

Put back the reserved chickpeas water. Microwave for 4-5 minutes. Let cool completely.

In a food processor or blender, add in the microwaved chickpeas along with the rest of the ingredients EXCEPT olive oil. Turn on the food processor and while it is running, slowly add olive oil. Pulse again until hummus is smooth.

Transfer to a container and let it firm up a bit in the fridge and also to develop more flavor.

To serve, drizzle with more olive oil and add toppings of choice. Serve with pita bread, your favorite crackers or use as a spread.