Hummus (Roasted Garlic and Caramelized Onion)

Method

Preheat the oven to 180°C/160°C fan. Cut the top off the head of garlic, just enough to expose the cloves. Place cut-side down on a baking tray and drizzle with 1 teaspoon of the extra virgin olive oil. Bake in the oven for 20-30 minutes, or until the garlic is soft.

Remove from the oven and let cool completely. Once cool enough to handle squeeze out each clove of garlic.

While the garlic is roasting, add the onion, salt and 1 tablespoon of extra-virgin olive oil to a mid-sized, lidded frying pan over medium heat. Add half a tablespoon or more of water to help the onion sweat if need be. Cook, stirring frequently until the onion starts to brown then reduce the heat to low. Continue to cook, stirring frequently, until the onion is very soft and a medium brown colour, about 15 minutes.

Add half the garlic, the caramelized onion, chickpeas, tahini, 2 tablespoons of extra-virgin olive oil and lemon juice to a food processor or high-powered blender. Pulse until everything is combined; then add water 1 tablespoon at a time, until the hummus is a smooth, thick and spreadable consistency.

Taste the hummus and add the remaining roasted garlic if desired. The full head of garlic will give you hummus that is full of flavour and a little spicy. Taste and add more salt if necessary.