In a skillet, melt the butter and add the onion. Cook over medium heat for 20 minutes or until onions are a caramel brown in color. Let cool.

In the bowl of a food processor, add caramelized onions, chickpeas, tahini, olive oil, balsamic vinegar and garlic. Process until smooth. I prefer mine with a bit of texture, but suit your tastes. Serve with raw vegetables, pita chips, use as a spread on sandwiches or however you prefer it.