Elly shared this recipe with me a few weeks ago and I loved it.  There is only one problem….
One taste and I keep coming back for more!

Caramelised Red Onion Hummus

2 medium red onions
1 tbsp olive oil
2 tbsp dark muscovado sugar (or any dark brown sugar)
2 tbsp balsamic vinegar
1 x 220g can of chickpeas
1 garlic clove
3tbsp Greek yoghurt
1 tsp olive oil

Peel and thinly slice the red onions.

Heat 1 tablespoon olive oil in a frying pan over a low heat and gently soften the onions for 10 minutes.
Raise the heat to medium and add in the balsamic vinegar and muscovado sugar, stir well and cook for 3 to 4 minutes and set aside.

Drain and rinse the chickpeas and place in a mini chopper or food processor.
Add the crushed garlic and 3 tablespoons Greek yoghurt with 1 teaspoon olive oil.

Add the red onion mixture in on top and blitz well until smooth.