- 2 medium yellow or sweet onions, thinly sliced
- 1-1/2 teaspoons sweetener, divided
- 1/4 cup + 1 tablespoon balsamic vinegar, divided
- 1 can chickpeas
- 3 tablespoons reserved liquid from can of chickpeas
- 1 tablespoons tahini paste (4 syns)
- 1 clove garlic, minced
- Really good squeeze fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Water (optional for consistency)
Cook onions in a frying pan in frylight with sweetener added. Season with a bit of salt. Spread onions out across the pan and let cook, stirring every few mins, until softened, about 20-30 minutes total. In last 10 mins add 1 tablespoon balsamic vinegar, and stir to coat. Once they are caramelized to your liking, remove from pan.
Save a small amount of onions to top the hummus later, if desired. Add the rest to the large bowl of a food processor.
Reserve about 3 tablespoons of liquid from the chickpea can and drain and rinse the rest of the chickpeas.
Put 1/4 cup balsamic vinegar into a small saucepan, bring to a boil, and let simmer until reduced to a thick, syrupy liquid, about 1-2 tablespoons worth. Remove from heat and set aside.
Add to the food processor the chickpeas, liquid from the chickpea can, tahini, garlic, lemon juice, 1/2 teaspoon sweetener, salt, and pepper.
Process until smooth. Adjust to taste, adding water if you want to loosen consistency.
Serve hummus topped with reserved caramelized onions and drizzle with the balsamic reduction.
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