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1
Slice the onion.
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2
Heat 1 tablespoon olive oil in a fry pan on medium-low heat and add the sliced onions.
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3
Stir them frequently so that the onions caramelize evenly.
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4
Let the onions cool to room temperature.
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5
Drain the canned chickpeas, reserving some of the liquid, and then rinse the chickpeas under cold water.
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6
Puree onions, chickpeas, tahini, garlic, and lemon juice in a food processor until very smooth, adding the reserved chickpea liquid as needed to thin the hummus to a medium-thick paste.
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7
If you need to, you can use water to thin out the hummus some more.
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8
Season with salt, add remaining extra-virgin olive oil and process again.
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9
Transfer the hummus to a shallow bowl, drizzle with more olive oil, and sprinkle with paprika or cayenne (if you want to add some heat!
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10
).
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11
Serve with pita bread wedges, toasted pita chips, tortilla chips or raw vegetables.
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12
The hummus will keep for about a week.
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13
Note: You can also garnish the hummus with some frizzled onions.
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14
Just slice up about 1/2 a small onion into thin slices and fry in vegetable oil until brown and crisp.
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15
Lay the onions on a paper towel to remove the excess oil and then use as a garnish.
