Caramelized Shallots Hummus

Heat the oil in a small pan over low-medium heat. Once hot, add the minced shallots and sauté for 1 minute. Season with salt, and add the maple syrup. Cook for about 10 minutes, occasionally stirring until the shallots are soft.
Next, add the white wine, spices, and balsamic vinegar. Cover with a lid and lower the heat to low. Cook for 10-15 minutes or until no liquid remains. Keep an eye on it to make sure the shallots don't burn. Remove from heat and set aside.

To the bowl of a food processor, add the drained chickpeas, tahini, lemon juice, garlic, water, ground cumin, and salt. Process for about 30 seconds or until smooth.
Next, add about 3/4 of the caramelized shallots and process for another 30 seconds. At this point, you can adjust the consistency by adding more water if needed. Taste and adjust the saltiness and tanginess to your liking.
Transfer the hummus to a serving plate and stir in the reserved caramelized shallots. Top with toasted sesame seeds and/or toasted sesame oil. You can serve this hummus at room temperature or chilled.
Enjoy with pita or flatbread, tortilla chips, herb crackers, carrot slices, etc.
This hummus will keep for up to one week in the refrigerator.