Two Types Of Hummus: Balsamic Onion and Hot Paprika

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

For the dip: (onion balsamic hummus)

For the dip: (hot paprika hummus)

Two Types Of Hummus: Balsamic Onion and Hot Paprika

Instructions

Drain a can of chickpeas (200 g) and catch the water. Divide into two parts of 100 g each.
Balsamic onion hummus:
Halve the onions and cut into half rings. Sauté in a little oil over medium heat for 20 minutes until translucent. After 20 minutes, add 1 tablespoon of balsamic vinegar and 1 teaspoon of raw cane sugar, increase the heat and let the sugar caramelize until the onions are brown. Remove from heat and mix with the remaining ingredients in a blender to a smooth mass. Add the chickpea water until the desired consistency is achieved. Season to taste with salt and pepper. Finally stir in 2 tablespoons of fried onions for the crunch.
Hot pepper hummus:
Mix all ingredients in a blender to a smooth mass. Add the chickpea water until the desired consistency is achieved. Season to taste with salt and pepper.

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