In a pan with olive oil, put 2 julienned onions, season with salt and pepper and simmer, covered, until they begin to brown, about 30 minutes. Add a cup of white wine and cook over medium heat until the onion is soft and without liquid.
In a food processor, put a cup or a package of cooked chickpeas, without liquid, 1 garlic clove or a shallot (I use shallots), 2 cups frozen corn (cook as instructed in the package), it is sweeter and softer than regular corn, 2 tablespoons of tahini, juice of 1/2 lemon, 1/2 cup of olive oil, 2 tablespoons of honey mustard (optional).
Blend everything and make a paste, add more olive oil if necessary to give it the texture you want. If you do not want that much oil, you can also add a bit of water.
Put a spoonful of hummus in a plate and cover with a good portion of caramelized onion. Decorate with rough bindweed fruit, cranberries and a nice portion of baby greens.
Recipe by:
@valenmacauliffe
