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Chop the onions and garlic into quarters and place in a roasting tin. Drizzle with olive oil and roast for 25–30 minutes, until a light golden colour. Once ready, allow to cool for 10 minutes
3
Transfer the onions and garlic to a food processor or high-powered blender with the cream cheese and blitz until smooth. Add the chopped herbs and quickly blend to combine
4
Transfer to a bowl and decorate with black onion seeds, oregano and red amaranth