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Hummus With A "Secret"

It's not such a story to make excellent and smooth Hummus! It's mostly about maintaining the correct ratio between the main ingredients. Once you understand that - the way to make the perfect Hummus is open to you as well.
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Ingredients Equipment Method Notes

Ingredients
  

Hummus with caramelized onions
Hummus with peanut butter
For serving
  • chopped red onion or caramelized onion
  • olive oil
  • cooked chickpea grains
  • chopped parsley
  • paprika, smoked paprika or sumac
  • tahini dressing
  • pita, grissini breadsticks, crackers

Equipment

Method
 

Hummus with caramelized onions
  1. Heat some oil in a pan and add the onion; Sprinkle a little.
  2. Fry over high heat until it turns golden, lower the heat, and fry until it starts to brown.
  3. Cover and fry for a few more minutes until completely browned.
  4. In a food processor, place minced garlic and lemon juice and process for a minute or two.
  5. Let the mixture rest for a few minutes in the food processor - to absorb the flavors. (In the meantime, you can chop the parsley, slice the onion, and make t tahini dressing).
  6. Transfer the contents of the can of chickpeas to a small pot and heat slightly. (possible in the microwave)
  7. Drain the chickpeas from the liquids but leave about two tablespoons. Set aside a few chickpea grains for garnish. You can use the drained water to make mayonnaise
  8. Add the warm chickpeas and black salt; process for a minute or two (depending on the processor's power) until the chickpeas turn into a paste.
  9. Add water and process for another minute; if necessary, add more water gradually until you get the desired thickness.
  10. taste and adjust seasoning if necessary
Hummus with peanut butter
  1. The same method, except instead of caramelized onion, add the peanut butter and agave to the chickpeas.
  2. Transfer to a serving plate, garnish with olive oil, chickpeas, tahini dressing, caramelized or purple onions, sweet paprika/sumac, and chopped parsley. You can sprinkle a little black salt as well. Serve with pita, grissini breadsticks, or crackers, and enjoy :)

Notes

The Hummus will keep in the fridge for at least 3 days.
Home-Cooked Chickpea Water
If you prefer cooking the chickpea yourself – here’s how: Soak 1 cup of dry Bulgarian chickpeas overnight – at least for eight hours; Strain and rinse. Cook in a pressure cooker with 1 cup of water. After the whistle – lower the heat and cook for about 25 minutes until the chickpeas are tender and squashed when lightly pressed with your fingers.
Leave the chickpeas for 2-5 hours at room temperature while still closed in the pot (this step is essential and allows the liquid to accumulate proteins – necessary for making the mayonnaise)
Strain the chickpeas into a bowl.
A liquid that looks a little gelatinous is obtained, something like 3-4 tablespoons.
Mix well and refrigerate for at least 3 hours. (Better for overnight)

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