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Roasted Chickpea Hummus

Yields1 Serving

 canola or olive oil, for cooking
 1 small onion, chopped
 1 19 oz (540 mL) can chickpeas, rinsed and drained
 2 tsp. chili powder
 1/2 tsp. cumin
 1-2 big garlic cloves
 juice of a lemon (2-3 Tbsp)
 a big spoonful of tahini
 a drizzle of sesame oil if you like
 a glug of olive oil
 a big spoonful of plain yogurt (Greek-style if you have it)
 a big pinch of salt

In a large, heavy skillet heat a generous drizzle of oil over medium-high heat. Saute the onion and chickpeas for 5-8 minutes, until the onions are soft and the chickpeas are turning golden. Add the chili powder and cumin. If you want to take the edge off the garlic, add that too and cook for a minute or two.