Step 1Heat the oven to 350 degrees. Brush the tops of each piece of pita or flatbread with a light coat of olive oil. Sprinkle over za’atar and a light dusting of salt. Using a pizza cutter, cut each flatbread into wedges or triangles. Lay the cut pieces in a single layer on baking sheets.
Step 2Toast the bread until dried and lightly colored, 8 to 10 minutes, rotating the sheets halfway through toasting for even coloring. Set aside until cool enough to handle.
Step 1Roast the garlic: Heat the oven to 325 degrees. Cut the top of the pointy tip off the garlic (no peeling necessary), just enough to expose the tips of the cloves. Place the garlic on a small sheet of foil and drizzle a little olive oil over the cut end of the garlic head, then sprinkle a pinch each of salt and pepper. Seal the garlic head in the foil. Place the garlic in the center of the oven (place the foil directly on the rack; you don't need to put it on a baking sheet) and roast the garlic until the cloves have softened and the garlic is aromatic, 45 minutes to an hour (the garlic can be roasted while you cook the potatoes). Remove from the oven and set aside to cool.
Step 2Squeeze the roasted garlic cloves out of the head (similar to how you might squeeze toothpaste out of the tube) into the bowl of the food processor. Add the drained chickpeas, 3 tablespoons olive oil, the sesame oil and water, cumin, lemon juice and 1 teaspoons salt, or to taste. Puree the mixture to form a soft, smooth spread. Taste and adjust the flavorings and seasonings if desired.
Step 3Spread the hummus into a shallow bowl. Drizzle over olive oil and garnish with parsley and paprika. Serve immediately.