Preheat your oven to 425.
Peel the outer layers of the head of garlic and cut off one end, removing about 1/4-1/2" of the end of all cloves.
Place the garlic on foil, drizzle with a small amount of olive oil (about 1 tsp) and wrap the foil around it, sealing the garlic in a ball. Place it in a baking tray in the oven for 30 minutes.
When the garlic has finished cooking, remove from oven and open the foil, allow it to cool.
Once the garlic has cooled, removed the tender cloves from any remaining shells (or gently squeeze them out) and place them in a food processor, discarding shell. Add in remaining ingredients (chickpeas, lemon juice, olive oil, tahini, sea salt, cumin and chili powder) and process until smooth.
Transfer to a serving dish. For garnish, press 1 clove of garlic using garlic press and sprinkle over Hummus. Additionally, drizzle with additional olive oil and sprinkle with Paprika.
Hummus will keep for about 1 week in the refrigerator.