Blend chick peas, tahini and olive oil in a blender until smooth. Add some reserved liquid from chick peas while blending, a bit at a time, until you get a consistency that spreads. (A little wetter than peanut butter).

Divide the Basic Hummus into 2 equal portions. This should be about 2 cups and 2 cups.

If roasting a garlic bulb, preheat oven to 350 degrees. Trim the top off the bulb of garlic but do not peel. Place garlic bulb on a piece of foil large enough to wrap the bulb completely. Drizzle some olive oil over the cut top of garlic bulb. Wrap up securely and roast in oven 45- 60 minutes. Allow to cool and squeeze the roasted garlic pulp out onto a dish and add to the 2 cups of Basic Hummus in your blender.

If using fresh garlic, chop the clove roughly and add to the 2 cups of Basic Hummus n the blender

Add the fresh lemon juice and blend all together until evenly mixed and smooth.

Heat olive oil in a heavy skillet. Add the onions slices and cook over medium heat about 5 minutes. Add the brown sugar and stir. Cook another 2 minutes. Add red wine vinegar. Cook another 2 minutes. Reduce heat to medium low and cook until onions are soft and golden brown, approximately another 10 minutes. Remove from heat.

Put 2 cups of Basic Hummus into your blender. Reserve 2 Tbsps of caramelized onions for garnish. Add the remainder to the hummus in the blender with the cayenne pepper. Blend until well mixed and smooth. Serve with reserved onions as garnish.