Caramelized Onion and Roasted Garlic Hummus

Serves 6 to 8

Ingredients

1 head of garlic

1 tsp olive oil

1 medium to large Rosa Bella® Gourmet Pink Onion, thinly sliced

1 tablespoon olive oil

1 15-ounce can of chickpeas, rinsed (liquid from can reserved)

1/2 cup tahini

3 tablespoons olive oil

Juice of 1/2 lemon

1 teaspoon salt

freshly ground black pepper (optional, to taste)

For serving: Pita bread, pita chips, crackers, cut veggies.

Directions

1. Preheat oven to 350° F. Cut the top off of the head of garlic to expose the tops of the cloves. Drizzle a teaspoon of olive oil over the top, allowing some to sink in between the cloves. Wrap in foil and bake for 30 minutes or until garlic is soft. Remove from oven, open foil and let cool. Pull the head apart and squeeze the soft garlic out of each clove.

2. Cook the sliced onion with 1 tablespoon olive oil over medium high heat. Stir frequently until they begin to brown. Reduce heat to low and cook, stirring occasionally, until they are soft an medium brown.

3. Drain the chickpeas, reserving the liquid from the can. Rinse chickpeas and put them in a food processor. Add garlic, onions, tahini, 3 Tbsp olive oil, lemon juice, salt, pepper (if desired) and about 3 Tbsp of the chickpea liquid. Blend until everything is combined and smooth. Adjust to desired consistency with more chickpea liquid if necessary. Taste and adjust salt or add lemon juice if necessary. Can be enjoyed right away, or transfer to airtight container in refrigerator and enjoy hours later or the next day — the flavors will meld.