Steps
- Cook 2 cups of thinly sliced onions in a nonstick skillet over medium heat for 15 minutes, until very soft and caramelized. Add a little water if they stick.
- Add 1 tablespoon of balsamic vinegar and cook until reduced, then cool slightly. Drain and rinse 425g of canned no-salt-added chickpeas; process until finely chopped.
- Add ¼ cup of lemon juice, 2 tablespoons of tahini, 1 teaspoon of minced garlic, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Blend until smooth, adding water if needed.
- Blend half the onions into the hummus. Spoon into a bowl and arrange the remaining onions on top.