Ingredients

• ¹⁄₃ cup plus 2 Tbs olive oil, divided
• 3 small cipollini onions (about half a pound), thinly sliced or chopped
• 1 15-oz can chickpeas, rinsed and drained
• juice of 1 lemon (approx 1/4 cup)
• 1 clove garlic, roughly chopped
• 4 tbsp. tahini
• ¹⁄₂ tsp. salt

Instructions

1. Heat 2 tablespoons olive oil in a skillet set over medium heat. Add the onions and cook, stirring occasionally, until browned, 12-15 minutes. Remove onions from heat.
2. In the bowl of a food processor, combine chickpeas, lemon juice, garlic, tahini, salt, remaining ¹⁄₃ cup olive oil, and ²⁄₃ of the browned onions. Process until smooth and creamy. (If the hummus seems dry, add additional tahini one teaspoon at a time, reprocessing between teaspoons.) Taste and season with additional salt, if desired. Serve topped with remaining browned onions and drizzled with additional olive oil.