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1
Preheat the oven to 350.
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2
Cut the top off the head of garlic, just enough to expose the cloves.
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3
Place cut-side down on a baking tray and drizzle with 1 teaspoon of the extra virgin olive oil.
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4
Bake in the oven for 20-30 minutes, or until the garlic is soft.
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5
Remove from the oven and let cool completely.
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6
Once cool enough to handle squeeze out each clove of garlic.
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7
While the garlic is roasting, add the onion and 1 tablespoon of extra-virgin olive oil to a medium saucepan over medium high heat.
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8
Cook, stirring frequently until the onion starts to brown then reduce the heat to low.
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9
Continue to cook, stirring frequently, until the onion is very soft and a medium brown color, about 15 minutes.
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10
Add half the garlic, the caramelized onion, chickpeas, tahini, 2 tablespoons of extra-virgin olive oil, lemon juice and salt to a food processor or high-powered blender.
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11
Pulse until everything is combined; then add water 1 tablespoon at a time, until the hummus is a smooth, thick and spreadable consistency.
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12
Taste the hummus and add the remaining roasted garlic if desired.
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13
The full head of garlic will give you hummus that is very flavorful and a little spicy.
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14
Taste and add more salt if necessary.
