Caramelised Onion Hummus

1: Melt the butter and olive oil in a pan.

2: Add the sliced onions with a pinch of salt and fry on a low heat, stirring often, until caramelised (minimum 20 minutes).

3: When the onions begin to catch, deglaze with balsamic vinegar, then add the garlic for the final 5 minutes.

4: Set aside 1 tablespoon of the onions for garnish.

5: In a food processor or blender, mix the tahini with the lemon juice until combined.

6: Drain the chickpeas (reserve their liquid and set aside 1 tablespoon for garnish) then add to the processor with 2 tablespoons of the liquid and blend again.

7: Add the onions and blend again.

8: Whilst the processor runs, add a couple of ice cubes to whip the hummus, making it smooth, fluffy, and creamy.

9: Season to taste with salt and pepper.

10: Plate up the hummus in a bowl, top with the reserved onions and chickpeas, fresh parsley, and smoked paprika, and enjoy!