Great garlic dip

Here's the recipe for a garlic dip that I make pretty often, best made on a saturday for obvious reasons.
2 bulbs garlic
2 tbsps Lemon juice
1 small onion
Fresh parsley
3 tbsps tahinii
6 Tbsps Olive oil
salt
pepper

Roast the two bulbs of garlic at 180c for 8-10 minutes, remove from oven and allow to cool. Once the garlic has cooled then pop it out of its skins and chop it finely. Chop the small onion finely then add it to a medium shallow pan with the olive oil and the chopped garlic and fry until the onion is sweated down and soft. Remove the garlic and onion from the heat then add lemon juice, tahinii and Chopped fresh parsley and season with salt and pepper. Serve with pittas or french bread, or crudités of fresh veg.