Separate the garlic cloves but leave in their skins. Lean on them with the heel of your hand to crush them slightly (to create the beneficial allicin). Pop them in some parchment paper (or foil), drizzle with olive oil and wrap into a ‘parcel’ before roasting in the oven for 30 minutes at 130° Centigrade.
Leave to cool, and squeeze out garlic from each clove directly into the processor
Add all other ingredients except the water and blitz - if mixture is too thick, use the water to thin