In a food processor, combine the chickpeas, tahini, ⅓ cup extra virgin olive oil, roasted garlic, lemon juice, and salt. Pulse until hummus resembles a thick smooth paste.

Scoop blended hummus into a serving dish and top with remaining 1 Tablespoon of extra virgin olive oil. Sprinkle with a pinch of paprika (optional). Tightly wrap the dish with plastic wrap and refrigerate for 20-30 minutes.

In a small fry pan on medium-low, melt the butter. Once the butter is fully melted add the red onions. Stir to fully coat the onions in butter. Let the onions cook for 20-22 minutes, stirring intermittently. Onions are ready when they are golden brown and caramelized.

Drain onions on a paper towel to remove excess oil.

Place the caramelized onions on top of hummus and serve with crackers, pita chips, veggies, or nachos.