- To cook the shallots, melt butter over low heat. Add sliced shallots and garlic and let cook over low heat, stirring occasionally, until they turn a deep brown color and maybe even get a bit crispy on the edges. This will take 25-30 minutes probably, depending on your skillet and heat.
- Meanwhile, add drained chickpeas, tahini, salt, olive oil, and water to your food processor. Turn on your food processor and let it run until the mixture is creamy and smooth. If you would like it to be smoother, add more water by the tablespoon. It will thin out the mixture slightly but also make it creamier. Adding more olive oil or tahini will make the hummus thicker and richer. So you can make it your own.
- When the shallots are caramelized, add about 3/4 of them, along with the garlic and the butter in the skillet, to the food processor and process until mostly smooth.
- Scoop the hummus out into your serving bowl or bowls and then garnish with extra caramelized onions, a drizzle of olive oil, paprika, and parsley.
Leftover hummus can be stored in the fridge for about a week. It also freezes well in airtight containers for 2-3 months.