Place the garlic clove onto a small tray and bake for 20 minutes.
Add the olives, parsley, lemon juice, sundried tomatoes, roasted garlic, and chili pepper to a food processor and turn on high. Stop regularly to push down the sides. Process to your preferred consistency.
Add the olive oil and stir thoroughly with a spoon.
Transfer to a serving bowl and enjoy with crackers, veggie sticks, or as a sauce or topping.
Notes
If serrano peppers (10,000 to 23,000 Scoville heat units) are too hot, try using jalapeño peppers instead (2,500 to 8,000 SHU.)