The sweet and tart notes of the balsamic vinegar complement the juicy caramelized onions, adding depth and complexity to the creamy texture of the hummus.Serve it as a delicious spread on bread or as a dip for vegetables, and let this flavorful hummus be the star of your appetizer program.
1can of chickpeas(400 g) (or ~150 g dry chickpeas soaked overnight in water and boiled until tender)
2cloves of garlic
30mlolive oil
40gtahini
½lemon
5gsalt
1tsp.paprika
½tsp.cumin
Instructions
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.