Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Slice a small amount off the top of the garlic head, just enough to expose the cloves. Place on two sheets of aluminum foil. Drizzle with olive oil and season with salt and pepper. Fold aluminum foil on all sides to form a package.

Repeat with the jalapeño peppers with a single sheet of foil.

Roast for one hour. Allow to cool.

Squeeze out the garlic cloves into a 32-ounce (910-gram) container. Retain roasting liquid from jalapeños and deseed. Add four jalapeños to the garlic along with the roasting liquid.

Add mayonnaise, lemon juice, and salt. Blend with an immersion blender until smooth.

Spread chummus on a large platter almost until the edge. Spread techinah on top, but not all the way to the edge of the chummus.

Spoon the roasted garlic-jalapeño dip in the center.

Drizzle all around with extra-virgin olive oil.

Have fun garnishing your platter with the garnishes of your choice. It’s like a blank canvas!