In a frying pan on a low heat, add the Lucy Bee Coconut Oil to melt, before adding the onions. As the onions begin to soften and naturally caramelise slightly, add the Lucy Bee Coconut Sugar and stir to melt the sugar and coat the onions. Cook on a very low heat for 3 minutes.
Add the balsamic vinegar and stir the onions until all the vinegar has been cooked in. The onions should have a golden colour, but when tried should still have a little bite.
FOR THE HUMMUS:
Add all of the ingredients, (including the caramelised onions) to a blender and blend to the desired consistency. Adjust the seasoning to suit your taste and add extra water, if needed.
To serve, transfer to a bowl and drizzle Lucy Bee Starseed Omega Oil over. Sprinkle chilli flakes over, if using. This is great with carrot sticks, a salad, in a jacket potato, or spread into sandwiches/wraps.