Add the cooked chickpeas, tahini, lemon juice, garlic and salt to a food processor and blitz until smooth. Add the cooking liquid from the pot to the food processor a little bit at a time until the hummus is soft but not runny (about ½ C of liquid should do it). Continue to process for about 7 minutes in the food processor, or until the hummus is velvety smooth.

To make the caramelized onions, quarter the onion lengthwise then slice it as thin as possible against the grain (like you're making onion rings). Add a generous splash of olive oil(1+ Tbs) to a frying pan along with the onions and a pinch of salt. Cook over medium high heat, stirring regularly, until the onions just start turning brown. Turn down the heat to medium low, continuing to stir until the onions reach a golden brown color all the way through (this will take 15 to 20 minutes).

To serve the hummus, spread half of it into the bottom of a shallow bowl in a swirly pattern. Drizzle a good helping of olive oil over the hummus allowing it to collect in between the swirls. Pile half the caramelized onions in the center of the bowl. Repeat with a second bowl or store the hummus and onions for another meal. Garnish with some minced parsley and paprika and serve.