Caramelized onion hummus

Hummus is perfect, it needs no improvement whatsoever. But I like to try variations of it, just to change things up a bit. Being a Transylvanian married to a Lebanese, I know firsthand that they go well together, so I thought of adding a little flavor from back home to this classic Arabic staple. I usually like to boil my own chickpeas but if the urge for hummus becomes too pressing, using canned ones does the trick.

   - 1 can chickpeas (approx. 500 ml)
   - 1 Tablespoon tahini
   - 2-3 garlic cloves
   - 1 lemon (its juice)
   - 1 teaspoon cumin
   - 2 onions, minced
   - paprika
   - salt 
   - extra virgin olive oil

    Heat a little bit of oil in a non-stick pan then add the onions and sprinkle them with salt. Fry them gently on low heat until they start to turn light brown, sprinkle them with paprika, stir quickly for a few seconds until the paprika is well blended then remove the onions from the heat and reserve.

    Rinse the chickpeas, than place them in the blender and pulse a few times. Add the tahini, cumin, mashed garlic, salt and lemon juice and blend until puréed adding a little bit of water if needed. Taste and adjust seasonings. Add about 3 Tablespoons of the caramelized onions to the hummus and pulse until smooth. In a serving bowl place the hummus and top it with the rest of the caramelized onions, a dash of paprika and a drizzle of e.v.o.o.

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