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Peel the shallots and chop them into (half) rings. Heat a bit of olive oil in a small pan and sauté the shallot for a few minutes, they don't need to get some color.
As soon as they're softened a bit, you add a tablespoon of sugar to caramelise the shallots.
Drain the chickpeas and set the liquids from the jar aside. Add chickpeas along with garlic cloves, tahin, juice of a lemon, olive oil and paprika powder to a food processor.
Blend until it's smooth and add a bit of the chickpea liquid and maybe some more olive oil. Add the Caramelised onions and blend a bit more, season with pepper and salt.
Serve this amazing hummus on bread or as a dipping sauce with raw vegetables like carrots, radishes and bell peppers. Enjoy!