Roast the lemon and garlic

1. Preheat the oven to 430°F (220°C).
2. Using a zester, remove the zests from the lemons. Set the zest aside for later.
3. Cut the lemons in half and place them cut-side up on a sheet pan lined with parchment paper.
4. Peel the papery outer layers of the half-garlic head. Trim the top off (about ¼ inch – 0,5 cm) to expose the top of the garlic cloves. Transfer the garlic head to a sheet of tin foil.
5. Drizzle a tablespoon of extra-virgin olive oil on top of the garlic head, so that the oil sinks down and in between the cloves. Wrap the garlic head with the tin foil and transfer to the sheet pan with the lemons.
6. Bake in the oven for 25 minutes, until the lemon is golden and slightly caramelized.
7. Set aside to cool down.

Make the hummus

1. The day before, soak the chickpeas. Add the chickpeas to a large bowl. Cover with cold water and soak overnight (or for at least 8 hours).
2. Drain and rinse the soaked chickpeas. Add them to a large pot, along with ½  teaspoon of baking soda. Place the pot on your stove over high heat and stir continuously for 2 minutes.
3. After 2 minutes, add 4 cups (one liter) of cold water and bring to a boil. Let it cook at a rapid simmer over medium heat for 20 minutes or until the chickpeas are soft and smush when pressed with a fork.
4. Drain the cooked chickpeas and transfer them to a food processor.
5. Add the juice of the roasted lemons (remove the pips), crushed garlic, tahini, and sea salt. Mix for 5 minutes, adding the iced water halfway through, until smooth and creamy.
6. Transfer to a serving bowl and cover with a clingfilm. The cling film must be in direct contact with the hummus to prevent skin from forming.

Meanwhile, make the spicy herb oil

1. Remove the roasted garlic cloves from the skin and mince them.
2. In a bowl, add the minced roasted garlic cloves, paprika powder, sesame seeds, and ground pepper. No need to stir at this stage.
3. In a small saucepan, bring ¼ cup (60 ml) of extra-virgin olive oil to a simmer, for about 2 minutes.
4. Pour the hot oil over the top of the spice mix. It will sizzle nicely. Stir well to combine everything.
5. Add the lemon zest along with the chopped dill and cilantro and stir.
6. Plate the hummus in a serving bowl by making swirly waves with the back of a spoon.
7. Drizzle the spicy herb oil on top and sprinkle extra chopped cilantro and dill.
8. Serve with flatbread or pita bread and enjoy with a glass of chilled off-dry Riesling.