Caramelized Onion Hummus

Pour 1 1/2 tablespoons of olive oil in a small skillet or sauté pan and place it over medium-high heat. Once the pan is hot, add the yellow onions and let them cook for a few minutes, stirring occasionally. When the onions are nice and golden brown, turn off the heat.

In a food processor, blend together the chickpeas, lemon juice, remaining 2 tablespoons of olive oil, and sea salt until you get a creamy mixture. If you enjoy very creamy hummus, add another tablespoon or two of olive oil.

Empty the chickpea mixture into a bowl and mix in the caramelized onions until well incorporated. Season with more salt if necessary. Refrigerate any leftovers for up to a week.