Drain and rinse garbanzo beans.
Add garbanzo beans, tahini, lemon juice, salt and cumin to food processor. Pulse for two minutes. Stop occasionally and scrape the sides.
Add olive oil and 10-12 cloves roasted garlic, then pulse for another 1-2 minutes.
Scrape the sides of the food processor, add water, and pulse for one more minute. Be sure to still occasionally scrape the sides as you go.
Spoon hummus directly out of food processor and into a bowl. Top with remaining roasted garlic cloves, crushed red pepper (optional), and dried parsley (optional).
Serve immediately or store for up to one week in a refrigerated airtight container.