Chickpea and Caramelized Onion Dip
From Party Dips by Sally Sampson
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Place
a large, nonstick skillet over
very low heat and add 1 tablespoon of the oil. When it is hot, add the
onion, garlic, cumin and oregano and cook, stirring a few times, until
the onion is lightly browned, about 20 minutes. If it dries out at all,
add water, 1 tablespoon at a time. Set aside to cool.
Transfer the cooled onion mixture to a food processor. Add the chickpeas, and process until smooth. Add the 2 tablespoons water, the remaining 2 tablespoons oil, lemon juice, salt and cayenne, if desired, and process until smooth. Transfer to a serving bowl and serve immediately, garnished with lemon slices, or cover and refrigerate for up to two days. Divine
dippers: pita chips or warmed pita triangles.
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Party Dips!