Preheat your oven to 400 degrees. Slice your garlic heads in half, and place on aluminum with olive oil, salt and pepper. Wrap tightly and roast for about 45-50 minutes. When roasted and soft throughout, set aside to cool.
In a food processor or blender, add in all your herbs (chives, parsley and mint) and give it a rough pulse. Next, add in your roasted garlic. To do so, squeeze out the garlic from the bulbs and place in the blender/food processor. Add in lemon zest, lemon juice, skyr yogurt and salt and pepper.
Start the blender and slowly start streaming in your olive oil until everything is blended and mixed throughout. It should be thick and creamy. If it still needs to be blended more, you can adjust with more olive oil. Pour into a bowl and top with pepper and a drizzle of good olive oil and flakey salt. Serve with your crudite!