Two kinds of hummus: balsamic onion and hot pepper

Ingredients for 1 servings:

• 100 g chickpeas, cooked, from the can
• 3 onions
• 1 garlic clove(s)
• 4 tbsp balsamic vinegar
• 2 tbsp fried onions
• 1 tbsp olive oil
• 1 tbsp tahini
• 1 tsp raw cane sugar
• 1 dash of lemon juice
• salt and pepper
• Chickpea water
• vegetable oil
• 100 g chickpeas
• 1 tbsp olive oil
• 1 tsp tahini
• 1 tsp paprika powder, hot
• ½ jar pepper(s), pickled
• 1 pepper, red, pickled
• 1 dash of lemon juice
• salt and pepper
• Chickpea water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan and great as a dip or spread

Drain a can of chickpeas (200g) and reserve the water. Divide into two 100g portions. Balsamic Onion Hummus: Halve the onions and slice them 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 to high, and let the sugar caramelize until the onions are browned. Remove from heat and blend with the remaining ingredients in a blender until smooth. Add chickpea water until desired consistency is reached. Season with salt and pepper. Finally, stir in 2 tablespoons of fried onions for crunch. Hot Paprika Hummus: Blend all ingredients in a blender until smooth. Add chickpea water until desired consistency is reached. Season with salt and pepper.