- 2 yellow onions (medium size) - 20 g (1 ⅖ tbsp.) unsalted butter - - 1 tbsp. white sugar - 1 tbsp. balsamic vinegar - 1 can of chickpeas (400 g) (or ~150 g dry chickpeas soaked overnight in water and boiled until tender) - 2 cloves of garlic - 30 ml (2 tbsp.) olive oil - 40 g (2 ⅖ tbsp.) tahini - ½ lemon - 5 g (1 tsp.) salt - 1 tsp. paprika - ½ tsp. cumin
Slice the onion using the root to top/julienne method and mince the garlic. Melt butter in a frying pan over medium heat, add onions, salt and cook until soft and golden. Add the sugar and continue cooking until the onions caramelize, then pour in the balsamic vinegar and steam for about 1 minute.
In a blender, combine the chickpeas, caramelized onions, tahini, olive oil, garlic, paprika, zira, lemon juice and salt. Whisk until smooth, adding more water if necessary. Taste to taste, adjust for salt and lemon juice.
Transfer hummus to a bowl, top with olive oil, remaining onion and paprika for garnish.