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How to roast the garlic:
Preheat your oven to 400 F. Peel off the loose outer layers of the head of garlic. Slice off about 1/4 inch off the top of the garlic head. Drizzle a couple teaspoons of olive oil over and cover the bulb with aluminum foil. Bake for 30 minutes. Let cool, and use half of the roasted cloves for the dip. Save the other half in the fridge for another recipe or for spreading onto toasty bread!
For the hummus:
Add the roasted garlic, beans, tahini, lemon juice, baby spinach, parsley, chives, garlic powder, salt, 2 Tbsp of olive oil and 1 Tbsp cold water to a food processor. Puree until smooth, adding the rest of the olive oil through the lid of the processor. Garnish with pomegranate arils, more parsley and chives. Serve with crackers and fresh veggies.