Ingredients
- onion 200.0 g
- olive oil 15.0 g
- sea salt 2.0 g
- chickpeas 400.0 g
- seed butters (tahini) 60.0 g
- lemon 50.0 g
- garlic 10.0 g
- olive oil 30.0 g
- sea salt 3.0 g
- smoked paprika 2.0 g
- dill 5.0 g
- olive oil 10.0 g
Cooking Instructions
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Caramelized Onions
Peel and thinly slice the onions into uniform rounds or half-moons.
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Caramelized Onions
Heat 15g of olive oil in a pan over medium-low heat. Add onions and a pinch of salt, cooking for 25-30 minutes, stirring occasionally until deep golden brown and jammy.
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Hummus Base
Drain and rinse the chickpeas. Peel the garlic cloves and juice the lemon.
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Hummus Base
Place chickpeas, tahini, garlic, lemon juice, and salt in a food processor. Blitz until thick, then slowly drizzle in 30g of olive oil while processing until the hummus is perfectly smooth.
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Assembly and Garnish
Spoon the hummus onto a wide plate and use the back of a spoon to create a deep swirl. Top with the warm caramelized onions, a dusting of smoked paprika, fresh dill, and a final drizzle of olive oil.