Chickpea and Caramelized Onion Dip

    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. 

Ingredients

3 tablespoons olive oil

1 medium-size red onion, chopped

2 garlic cloves, minced

1½ teaspoons ground cumin

1 teaspoon dried Greek oregano

1 15.5-ounce can chickpeas, drained and rinsed

2 tablespoons water

2 tablespoons fresh lemon juice

¼ teaspoon kosher salt

¼ teaspoon cayenne pepper, optional

Lemon slices for garnish