Preheat oven to 325°F (170°C)
To make the garlic puree, place the garlic cloves in a small baking dish and add olive oil, wine, thyme and rosemary. Cover the dish with a lid or foil and bake for 40 minutes or until the garlic cloves are soft. Pulse the softened mixture briefly in a food processor or blender to make a puree.
To make the hummus, put 1 tablespoon of the garlic puree and the rest of the ingredients except the sesame seeds, in a food processor or blender. Pulse to a semi-coarse paste.
Add the sesame seeds. Taste the hummus and add more seasoning and/or lemon juice if needed.
If the mixture is quite dry, add a little water to loosen it. If you prefer a very smooth mixture, use a hand-held stick blender and add the sesame seeds along with the rest of the ingredients.
Serve in a bowl scattered with pomegranate seeds and garnish with cilantro leaves if desired.