Place raw cashews in a bowl and cover with boiling water. Allow to soak for at least 1 hour to soften.

Cut the top tips off of the whole garlic bulb, drizzle with a little olive oil and salt then wrap in a foil. Bake for 30 minutes at 300 degrees. Allow to cool, then pinch out the individual cloves into a small bowl. This can be done the day before and kept in the refrigerator.

Place soaked cashews, chickpeas, lemon juice, roasted garlic, salt, tahini, and 2 tablespoons of olive oil in a blender.  Puree on medium-high for two minutes, or until all ingredients are smooth and creamy. You might need to add a few tablespoons of water if the mixture seems thick.

Place on a serving plate, drizzle with olive oil. You can top with chopped olives, cashews, fresh basil, a sprinkle of smoked paprika, and cherry tomatoes. Serve with pita chips, crackers or fresh cut vegetables.