Cipollini Onion Hummus

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1/3 cup plus 2 Tbs olive oil, divided

3 small cipollini onions (about half a pound), thinly sliced or chopped

1 15-oz can chickpeas, rinsed and drained

juice of 1 lemon (approx 1/4 cup)

1 clove garlic, roughly chopped

4 Tbs tahini

1/2 teaspoon salt

1. Heat 2 tablespoons olive oil in a skillet set over medium heat. Add the onions and cook, stirring occasionally, until browned, 12-15 minutes. Remove onions from heat.

2. In the bowl of a food processor, combine chickpeas, lemon juice, garlic, tahini, salt, remaining 1/3 cup olive oil, and 2/3 of the browned onions. Process until smooth and creamy. (If the hummus seems dry, add additional tahini one teaspoon at a time,

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