Caramelised onion hummus dip

NZ Herald 2/2/2010

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Ingredients

1 can	Chickpeas, 400g can, rinsed and drained
1 tbsp	Tahini
1 clove	Garlic, crushed
2 tbsp	lemon juice sea salt flakes
⅓ cup	Olive oil
1 to serve	Toasted pita bread

Caramelised onion

1½ tbsp	Olive oil
1	Onion, sliced
2 tbsp	Brown sugar
1½ tbsp	Balsamic vinegar

Directions

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.