1. Preheat oven to 300 degrees. Trim a half inch from top of garlic bulb. Place in an oven-safe pan or pot and cover with olive oil until garlic is submerged. Cover pan with aluminum foil and place in oven for approximately 2 hours or until garlic cloves are golden brown. Allow pan to cool, then remove roasted garlic and squeeze the soft cloves into a separate container and refrigerate. Reserve garlic-flavored oil and store at room temperature.
2. Drain soaked beans and place in a pot. Cover with new water and add halved onion. Bring to a boil, then turn heat to low and simmer until beans are soft. Once completely cooked, drain beans and reserve approximately 2 cups cooking liquid.
3. In two batches, add cooked beans and onion halves to a food processor and puree until smooth. If needed, add small amounts of reserved cooking liquid to achieve desired texture. Once smooth, place pureed beans into a mixing bowl and repeat the process until all beans have been pureed.
4. To the mixing bowl, add all of the roasted garlic and roasted garlic oil, granulated garlic, tahini, and lemon juice. Mix well with a whisk or rubber spatula. Season with kosher salt to taste and refrigerate until cool.
5. Once cooled, place a large scoop of bean puree in a serving bowl. Create a well in the hummus with the back of a spoon and fill well with olive oil. Garnish hummus with hemp hearts and sea salt and serve with grilled bread and raw vegetables.
2 quarts dried butterbeans or green baby lima beans, soaked overnight
1 whole garlic bulb
Georgia olive oil
1 onion, peeled and halved
1 teaspoon granulated garlic
½ cup tahini
Juice of 3 lemons
Garnish: Hemp hearts and sea salt
Grilled bread and crudité for serving