Preheat your oven to 400°F (200°C). Wrap the garlic bulbs in foil to retain moisture, place both garlic bulbs and garlic scapes on a baking sheet, and roast for about 30 minutes until the garlic is soft and caramelized.

While the garlic is roasting, drain and rinse one can of white beans under cold water. Set aside to drain completely.

Measure out ¼ cup of tahini, the juice of one lemon, and 2 tablespoons of extra virgin olive oil. Add salt to taste.

In a food processor, combine roasted garlic cloves, garlic scapes, white beans, tahini, lemon juice, and olive oil. Pulse while gradually adding water or aquafaba until smooth and creamy.

Taste and adjust seasoning, adding more salt or lemon juice if desired.

Transfer hummus to a serving bowl, drizzle with olive oil, and serve with pita or veggie sticks.