- 6–8 shallots, finely minced
- 1/4 cup white wine
- 2 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- 1 tbsp coconut oil
- 1 cup dried chickpeas
- 1+1/4 tsp baking soda
- 1/2 cup tahini
- 3 tbsp lemon juice
- 1 clove garlic
- 3 tbsp water
- Heat the coconut oil in a small pan over low-medium heat.
- Add the minced shallots, salt and maple syrup and cook for about 10 minutes, stirring occasionally.
- When shallots are softened, add white wine, spices and balsamic vinegar.
- Cover, lower the heat to low. Cook for about 45 minutes, or until no liquid remains.
- Remove from heat and set aside.
- Soak the dried chickpeas with 1/4 tsp baking soda in cold water for at least 8 hours.
- Rinse with fresh water.
- Add the chickpeas and 1/2 tsp baking soda to a cooking pot. Cover with water (about 2-3 times the volume of chickpeas).
- Bring to a boil on high heat and let simmer cover over medium-low heat for about 1 hour and a half.
- Try crushing a chickpea between your fingers, it should be soft and smooth.
- At this stage, you can peel the chickpeas if you want to get a smoother hummus. Just rub the chickpeas between your fingers, the skin should come off easily.
- Place tahini, lemon juice and garlic in the bowl of a food processor. Process for 30 seconds.
- Add the chickpeas and caramelized shallots. Process for about 1 minute.
- Add the water and process for another 30 seconds until smooth and creamy. Add more water if needed.
- Top with roasted sesame seeds and enjoy with pita bread, tortillas chips, carrot slices, etc.
- Store in a airtight container in the refrigerator for up to one week.