Set up a pot of water on the stove and bring it to a boil.
Over medium-high heat in a separate pan, grill the unpeeled garlic cloves - turning often - until brown on all sides. Remove from heat and peel.
In the same pan over medium high heat, add the ancho chilies and cook them - turning often - until they soften slightly. Then remove the chilies from the pan and allow them to cool.
Slit open the anchos and remove the seeds and membrane. Then place the chilies in a glass bowl and slowly pour the boiling water over them until the chilies are covered. Let the chilies sit for 10 to 15 minutes to soften. Then drain the chilies.
Add the chilies and garlic into a food processor and pulse blend until smooth. Then add in olive oil and cumin, and pulse once or twice to combine.
Add salt and pepper to taste and serve.