Preheat oven to 180ºC, then add the unpeeled garlic cloves to the oven on a tray and bake for 15 minutes until the cloves are softened (you may need to keep them in a little longer than 15 minutes, but careful not to let them burn if the garlic starts to ooze out of the skin).

Let the cloves cool for a few minutes then use a sharp knife to cut into each and squeeze the softened garlic out of the cloves into an immersion blender cup, bullet or blender.

Add all the other ingredients and blend or pulse until thick, creamy and emulsified (this should happen very quickly, if not see the recipe description above for some possible causes).