Start by caramelizing the onions. Slice the onions in half, and then slice into thin long even slices. It's important that the onions are evenly sliced so that they cook evenly. Heat 3 tablespoons olive oil over medium low heat, add the sliced onions and toss to coat in the olive oil. Let simmer for 40 minutes, stirring frequently, until the onions are golden brown.

While the onions are browning, heat ½ cup of balsamic vinegar over medium low heat, stirring frequently, until it reduces by half.

Once the onions have caramelized and the balsamic vinegar has reduced, get to work on blending the hummus. Place ¾ of the onions, balsamic vinegar reduction, remaining olive oil, chick peas, tahini, 2 tablespoons of the liquid from the chick peas, lemon juice, salt, and garlic in a blender or food processor. Blend on a medium speed until the hummus reaches a smooth consistency. Add more liquid from the chick peas and/or balsamic vinegar to the hummus to help get it to churn in the blender. I added about 3 extra tablespoons of balsamic vinegar to the hummus to add more flavor and to get it to churn.

Chill the hummus and serve with warm slices of pita bread. Use the extra caramelized onions to garnish the hummus.