Makes 2 1/2 cups

To make the caramelised onion, heat the oil in a non-stick frying pan over medium heat. Add the onion and cook for 8 minutes or until softened. Add the sugar and vinegar and cook for 1-2 minutes or until caramelised. Set aside to cool. Place the chickpeas, tahini, garlic, lemon juice, salt and olive oil in the bowl of a food processor and process until smooth. Top with caramelised onion, drizzle with olive oil and sprinkle with sumac. Serve with toasted pita bread. + Tahini is a creamy paste made from ground sesame seeds. It's available in supermarkets and health food stores.