2teaspoonsextra-virgin olive oilto caramelize the onion
1 540 ml. or 19 oz.can chickpeas
1clovegarlicmedium-sized garlic clove
4tablespoonslemon juicefreshly squeezed
¾teaspoonsea saltmore to taste
½onion, thinly slicedfor frizzled onion garnish
Extra-Virgin Olive oil for drizzling
Cayenne or paprika for sprinkling
Slice the onion. Heat 2 teaspoons olive oil in a frypan on medium-low heat and add the sliced onions with a pinch of salt. Stir them frequently so that the onions caramelize evenly. Once browned, remove the onions from the heat and let them cool to room temperature.
Meanwhile, drain the canned chickpeas and rinse them under cold water. Place them in a saucepot and cover with cold water. Bring to a simmer over medium heat. Simmer the chickpeas for 10 minutes.
Remove all of the loosened chickpea skins and drain the water. Let chickpeas cool to room temperature.
Place all of the ingredients in the bowl of a food processor and purée until very smooth, adding 2 to 3 tablespoons of cold water as needed to thin the hummus and make it creamy.
Transfer the hummus to a shallow bowl, drizzle with olive oil, and sprinkle with paprika or cayenne (if you want to add some heat).
You can also garnish the hummus with some frizzled onions. Just slice up about half a small onion into thin slices and fry in olive oil in a small pan until brown and crisp. Lay the onions on a paper towel to remove the excess oil and then use it as a garnish.
Serve with pita bread wedges, toasted pita chips, tortilla chips or raw vegetables.
Make use of the olive oil used to frizzle the onions by drizzling it over the finished hummus. The oil becomes infused with the flavour of onion and adds even more flavour to the hummus.
Store leftover hummus in the refrigerator. It will keep for about a week.