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1
Heat the butter and oil in a medium-large skillet over medium heat; when the butter is melted, add the onion, 1/4 teaspoon salt, and pepper.
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2
Cook until the onion is deep caramel in color, about 15 to 20 minutes, stirring occasionally.
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3
Add a splash of water or turn the heat down a little at any time if the onion or the pan starts to get too dark.
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4
Once the onions are caramelized, add the garlic and thyme and cook 1 minute more, stirring constantly.
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5
While the onions caramelize, pour the chickpeas along with their liquid into a medium saucepan; bring to a simmer over medium heat, and then drain off and discard the liquid.
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6
Pulse the chickpeas in a food process a few times.
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7
Add the tahini, lemon juice, and remaining 1/4 teaspoon salt, and pulse a few times.
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8
Add the water one tablespoon at a time with the food processor on, and continue processing until you achieve your desired consistency.
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9
Pulse in 3/4 of the caramelized onion (you can process it until completely smooth or leave it with some texture), reserving 1/4 for topping.
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10
Taste and season with additional salt and pepper as desired.
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11
Transfer the spread to a shallow dish and top with the reserved caramelized onion.
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12
Serve warm with a generous sprinkling of fresh cracked black pepper on top, if desired.
