Melt the butter in a large, flat-based pan. Add the onions and turn down to a low heat. Cook gently for 5-6 minutes, stirring occasionally until the onions start to soften. 

Add the salt, stir and then continue to cook gently, on a low heat and stirring regularly, for 10 minutes. The onions should start to turn very soft - be careful they don't burn. Be patient!

Add the balsamic vinegar and honey, stir until the onions are fully coated and then cook for a another 3-4 minutes. Once done transfer onto a plate and allow to cool completely while you make the homous.

Drain the chickpeas but reserve the water - you'll need this! Mix the tahini paste, lemon juice, garlic and 2 tbsp of the chickpea water in a bowl until it forms a smooth paste. Add the paste and the chickpeas to a food processor and blend until smooth.

Taste and season with salt. If the mixture is too firm, add some more chickpea water (1 tbsp at a time) and blend until smooth.

Once smooth, add half the caramelised onion and blitz. You want there to still be some chunks of onion, but you can make it as smooth or chunky as you like.

Once blended, pour the houmous into a serving bowl. Drizzle with the olive oil and then top with the leftover onions. Enjoy with gluten free crackers or flatbreads to either dip or top!