I’m always looking for new and interesting ways to eat hummus, also known as garbanzo beans or chickpeas. Here’s a great onion version. Really good. You can serve it as an appetizer at a party in a big, scooped out, sweet Vidalia onion sitting in a bed of greens. You can try making Red Pepper Hummus, too. Same idea, just with red peppers. This is a wonderful version for people who are allergic to sesame seeds, which (as tahini, or sesame paste) are in virtually all the commercial brands.

1 large onion, sliced thickly

1/4 teaspoon olive oil

1/4 teaspoon salt

2 cups cooked chickpeas, rinsed and drained

1/2 cup sunflower seeds

4 tablespoons lemon juice

1 clove garlic

2 tablespoons olive oil

3 tablespoons parsley

2 tablespoons water

1. Mix onion slices into olive oil until well coated, sprinkle with salt. 

2. Grill 7-10 min; flip to other side for approx 5 min more, until onions begin to soften and caramelize.

3. Combine chickpeas, sunflower seeds, lemon juice, garlic, olive oil, parsley, salt, pepper, and 1 tbsp water in food processor or high-speed blender and puree until smooth. 

4. Add grilled onions and process again until smooth. Add a bit more water if necessary to get the right texture.

Happily adapted from Let Them Eat Vegan by Dreena Burton.