Pre-heat oven to 180 degrees C
Break the garlic globe in to cloves and roast in the oven for 10 minutes.
Drain artichoke hearts and slice in half.
Remove tray from oven and add hearts. Roast both the garlic and artichoke hearts for 15-20 minutes or until the artichoke leaves begin to brown on the ends. Remove from oven to cool.
Rinse and drain the chickpeas and remove skins (optional)
Put the artichoke hearts, tahini, lemon juice, salt and the soft insides of the roast garlic in to a food processor. Pulse a few times to break up.
Add the chickpeas, water and olive oil and process until smooth. Taste and adjust if needed.