Balsamic Caramelised Onion Hummus

Ingredients

• 2 tbsp olive oil
• 3 medium onions (mix of yellow, red, and sweet), thinly sliced
• ¼ cup + ¼ cup balsamic vinegar, divided
• 2 (14oz) cans chickpeas, drained and rinsed, liquid reserved
• ½ cup tahini
• 6 garlic cloves, minced
• Juice of ½ lemon
• ¼–½ cup reserved chickpea liquid (aquafaba)
• ½ tsp ground cumin
• ½ tsp salt, plus more to taste
• 1 tsp black pepper, plus more to taste

Recipe

1. Heat olive oil in a large non-stick skillet over medium heat. Add onions and stir to coat. After 5 minutes season with salt, then cook stirring every 3–4 minutes until softened and caramelized, 20–30 minutes total.
2. In the last 5 minutes of cooking, add ¼ cup balsamic vinegar and cook until absorbed. Remove from pan. Reserve a small amount for topping; add the rest to a food processor.
3. In a small saucepan, reduce the remaining ¼ cup balsamic vinegar to a thick syrup (1–2 tablespoons). Set aside.
4. Add chickpeas, aquafaba, tahini, garlic, lemon juice, cumin, salt, and pepper to the food processor with the onions. Process until smooth, adjusting seasoning to taste.
5. Transfer to a serving bowl, drizzle with the balsamic reduction, and top with reserved caramelised onions.