Start by peeling the Jerusalem artichokes. Then, rince them under water if necessary to remove any remaining dirt. Wrap them tightly in foil, along with the garlic cloves (whole, skin removed) and transfer onto a baking sheet. Roast for 40 to 50 minutes (depending on their size), or until really soft - a fork or knife should slide very easily to the middle of the sunchoke. Set aside.
While the sunchokes are roasting, prepare the chickpeas. Place chickpeas in a large bowl and cover with water. Then rub them vigorously between your hands. The skins will fall off and will start floating on the surface. Discard the water - the skins will come right off along with the water and the chickpeas will remain in the bowl. Repeat this process again at least 5 or 6 times until most of the skins are removed.
Place the tahini, lemon juice and 1 tablespoon of water in your food processor and blend. Then add the roasted sunchokes, garlic, cumin, salt, pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed by adding more lemon juice, salt, pepper or cumin. If the texture is not creamy enough, add more water, one tablespoon at a time, until you reach the perfect consistency.
Place hummus into a shallow bowl, drizzle with olive oil and top with toasted pine nuts and chopped parsley. Serve with crackers, raw veggies or sweet potato wedges.