Place garlic cloves in a pan. Pour in oil to barely cover garlic. Heat over medium heat until oil bubbles. Reduce heat to low and cook, stirring every 3 to 4 minutes, until garlic turns light brown, 10 to 15 minutes. Remove from heat and strain out garlic; let infused oil cool to room temperature.
Place cumin seeds in a small fry pan over low heat. Toast until fragrant, 1 to 2 minutes. Transfer to a blender or spice grinder and process into a powder.
Drain chickpeas into a bowl, reserving 2 to 3 tablespoons of the liquid.
Combine 1/4 garlic cloves, cumin powder, chickpeas, tahini, lemon juice and salt in a food processor; blend, thinning with reserved soaking liquid and 1 to 3 tablespoons garlic oil, until hummus is smooth.
Use any leftover garlic-infused oil in pasta sauce or to make bruschetta, etc.