Caramelised Onion (start by setting your onion to caramelise)
Finely slice your onion and place in a saucepan set over a medium heat, stirring frequently.
When the onion is becoming transparent, add the balsamic vinegar and brown sugar to the pan and stir through.
Turn the heat down slightly and leave to soften and caramelise (about 8 minutes), stirring intermittently.
Whilst the onion is cooking, measure the tahini and lemon juice straight into the blender and blend for a couple of minutes until light and pale.
Next, measure all other ingredients into the blender (reserving a few chickpeas to use as garnish).
Once the onion is cooked, remove from the heat and stir to release steam and cool for a couple of minutes. Reserve a heaped teaspoon of caramelised onion to use as garnish.
Add the onion to the blender with the rest of the ingredients and blend until really smooth (scraping down the sides as necessary).
Taste and adjust the flavour according to personal preference and re-blend (maybe needs a little more salt/lemon juice/spice). If the hummus is too thick, add a drop of cold water before re-blending.
Transfer the hummus to a serving bowl and garnish with the reserved chickpeas, onion, and a pinch of turmeric and paprika.
Serve with sliced toasted pitta bread or tortilla chips.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Although this hummus is not over-powering on garlic flavour, if you prefer your hummus to be more garlic-subtle, you can roast the garlic first, or quarter the peeled cloves and put them in with the onion to caramelise during the cooking process.