To roast the garlic, simmer the peeled cloves in a small saucepan with coconut oil or ghee for 5-10 minutes over low/medium heat. The garlic get the roast-y flavor and then you get some bonus garlic infused olive oil out of the deal.
Puree all ingredients except rosemary in a blender or food processor until smooth. Add more oil or water as needed. Stir in the rosemary.
Top with a few pumpkin seeds if you would like!