Over medium heat cook onions, salt and olive oil for about 15-20 minutes. Once it looks like onions are completely cooked, crank up the heat to Medium-High to brown the onions. Do this for the last 2-4 minutes of cooking.

If you would like to start with dried garbanzo beans, which I highly encourage, place a bag of dried beans in a pot and cover 2-3 inches over the beans with water. Bring beans to a boil and then reduce to a simmer and leave for 1-1 ½ hours. You want the beans to mush easily when pressed between fingers. If you need to simmer a little longer, then do it—it will be worth your wait!

In food processor, combine tahini and lemon juice. Process 1 minute. Scrape sides and then process another 30 seconds.

Add ½ of carmelized onions, garlic, onion powder, cumin and salt. Process 30 seconds. Scrape sides and process another 30 seconds.

Add ½ of drained garbanzo beans and process 1 minute. Add other ½ of beans and process 1-2 minutes more. If too thick, add water.

Lastly, add in ½ of remaining caramelized onions. Pulse a few times to leave a few chunks of onions in the hummus.

Serve with remaining onions on top. Enjoy!