1 red onion, thinly sliced
2 tsp olive oil
3 cloves garlic, minced
4 Tbsp freshly squeezed lemon juice (from 1-2 lemons)
2/3 cup tahini (sesame paste)
2/3 cup water
4 cups canned chickpeas, drained (reserve 1/4 cup liquid), and rinsed
1 Tbsp ground cumin
2 Tbsp sour cream
2 Tbsp light and fruity extra virgin olive oil (optional)
Paprika (optional, for garnish)
In a small sauté pan, heat 2 tsp olive oil, and add the sliced onion. Cook slowly, over low heat, until the onion is lightly caramelized, 10-15 minutes. Set aside to cool. In a food processor fitted with a metal blade, process the garlic, lemon juice and tahini until a smooth paste. Add the water and chickpeas, and continue to process until mixture is almost fluffy. Add some of the reserved chickpea liquid, if necessary. Season with the cumin. Transfer to a bowl. Stir in the onions and sour cream, and mix well. If desired, pour 2 Tbsp light and fruity olive oil over the top and swirl with a knife. Sprinkle with paprika.