Summary

Ingredients

For the dip: (onion balsamic hummus)

• 100 g canned chickpeas, cooked
• 3 onion (s)
• 1 clove garlic
• 4 tablespoon balsamic vinegar
• 2 tablespoon fried onions
• 1 tablespoon olive oil
• 1 tablespoon tahini
• 1 teaspoon raw cane sugar
• 1 dash lemon juice
• salt and pepper
• Chickpea water
• Vegetable oil

For the dip: (hot paprika hummus)

• 100 g chickpeas
• 1 tablespoon olive oil
• 1 teaspoon tahini
• 1 teaspoon paprika powder, hot pink
• 0.5 ½ glass pepper (s), pickled
• 1 red pepper, pickled
• 1 dash lemon juice
• salt and pepper
• Chickpea water

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Instructions

1. Drain a can of chickpeas (200 g) and catch the water. Divide into two parts of 100 g each.
2. Balsamic onion hummus:
3. 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.
4. Hot pepper hummus:
5. 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.