Warm Caramelized Onion + Chickpea Spread
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1 whole Large Onion, Halved And Thinly Sliced Into Half-moons
- 1/2 teaspoons Salt, Divided
- 1/4 teaspoons Black Pepper
- 3 whole Large Cloves Garlic, Minced
- 1/2 teaspoons Dried Thyme Leaves
- 16 ounces, weight Can Chickpeas, Peeled If You Want A Super Creamy Consistency
- 3 Tablespoons Tahini
- 2 Tablespoons Fresh Lemon Juice
- 4 Tablespoons Hot Water
- Fresh Cracked Black Pepper, For Topping (optional)
- Heat the butter and oil in a medium-large skillet over medium heat; when the butter is melted, add the onion, 1/4 teaspoon salt, and pepper.
- Cook until the onion is deep caramel in color, about 15 to 20 minutes, stirring occasionally.
- Add a splash of water or turn the heat down a little at any time if the onion or the pan starts to get too dark.
- Once the onions are caramelized, add the garlic and thyme and cook 1 minute more, stirring constantly.
- While the onions caramelize, pour the chickpeas along with their liquid into a medium saucepan; bring to a simmer over medium heat, and then drain off and discard the liquid.
- Pulse the chickpeas in a food process a few times.
- Add the tahini, lemon juice, and remaining 1/4 teaspoon salt, and pulse a few times.
- Add the water one tablespoon at a time with the food processor on, and continue processing until you achieve your desired consistency.
- Pulse in 3/4 of the caramelized onion (you can process it until completely smooth or leave it with some texture), reserving 1/4 for topping.
- Taste and season with additional salt and pepper as desired.
- Transfer the spread to a shallow dish and top with the reserved caramelized onion.
- Serve warm with a generous sprinkling of fresh cracked black pepper on top, if desired.
butter, olive oil, onion, salt, black pepper, garlic, thyme, chickpeas, tahini, lemon juice, water, fresh cracked black pepper
Taken from tastykitchen.com/recipes/appetizers-and-snacks/warm-caramelized-onion-chickpea-spread/ (may not work)