Peel the papery outer layers off of the head of garlic. Slice off the top third explosing the cloves. Rub the garlic with the 2 t. of olive oil. Wrap it loosely in foil sealing the edges.

Cut the eggplant in half vertically, then score it in a checkerboard pattern. Rub 2 T. of olive oil over the cut open edges and place open side down on a foil-lined baking sheet. Roast the garlic and eggplant together for 30 minutes or until both are soft and golden. (See photos above for reference).

Remove the garlic and eggplant from the oven. Scoop the eggplant flesh into a food processor and discard the skins. Squeeze the garlic cloves into the food processor removing any deeply browned pieces as these will make the hummus bitter.

Rinse the can of garbanzo beans in water, then drain and add them to a small pan covering them with at least an inch of water. Add the ½ t. baking soda and bring to a boil. Turn down to low and simmer for 10 minutes. Drain the beans and allow them to cool until just slightly warm then add them to the food processor.

Add the lemon juice, tahini, salt, two remaining tablespoons of olive oil, and Elote seasoning to the processor. Process for a minute or two until everything is smooth and creamy. Adjust seasoning as desired with more salt or Elote seasoning.

Transfer to a serving bowl and drizzle with additional olive oil, a sprinkle of seasoning and garnish with fresh herbs.