Preheat the oven to 400º Fahrenheit.
Place garlic cloves (with papery skin still attached) on piece of foil paper. Drizzle with 1 teaspoon of olive oil over the garlic and wrap in the foil. Bake for approximately 15 minutes (keep an eye on garlic to make sure they do not burn). The garlic is done when the cloves are completely soft. When the garlic is cool enough to handle, squeeze the soft garlic pulp from the cloves and set aside until ready to use.
Cut the avocados in half lengthwise. Carefully strike the pits with the edge of a sharp knife, then twist and loosen to remove. Use a spoon to scoop the flesh out of the skin and into a bowl or a molcajete (a traditional Mexican mortar + pestle). Coarsely mash the avocados. Add the lime juice, orange juice, cumin, crushed red pepper, salt, jalapeno, garlic, 1 tablespoon of olive oil and cilantro; stir well to combine all ingredients. Finish with 1 teaspoon of olive oil and pomegranate seeds (if using). Serve with tortilla chips and eat immediately. Enjoy!
Note: garlic can be roasted whole instead of individual cloves and remaining unused garlic will keep in refrigerator up to 5 days.
Whole Roasted Garlic:
Peel (most of) the loose paper off the garlic, leaving the head itself intact with all the cloves connected. Trim about ¼ inch off the top of the head of garlic to expose the tops of the garlic cloves. Drizzle with 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Wrap in foil and bake for approximately 45 minutes. The garlic is done when the center clove is completely soft when pierced with a paring knife.