Topik (Chickpea puree stuffed with caramelized onions)

Ingredients
500 gr. Chickpeas, soaked overnight
5 Potatoes, medium size
1 cup Tahini
1 tbsp. Salt
12 Yellow onions, sliced
3 tbsp. Pine nuts
2 tbsp. Currants, soaked in warm water for 15 min.
2 tbsp. Cinnamon
1 tbsp. Allspice
½ tbsp. Black pepper
½ tbsp. Sugar

Instructions
Boil the potatoes and chickpeas in separate pots filled with water until softened. Peel the potatoes while still hot and cut into small pieces. Pass the chickpeas through a sieve or in a food processor, making sure to separate the skins. Combine the potatoes, chickpeas with ? of the tahini, 2 tsp. salt and form a soft dough.

In a pot, cook the onions with the rest of the salt until finely caramelized. (The onions will stick to the pan at first but then will be released, you have to be patient during this process), approximately 45 minutes. Add the pine nuts, currants, cinnamon, allspice, black pepper, sugar and the rest of the tahini and set aside. Divide the potato dough into 10 equal size pieces. Take a large piece of stretch film and stretch the potato dough on it, about the thickness of an orange skin. Place 1/10th of the caramelized onion filling and fold from all sides encasing the onion mix inside the potato ball. Do the same process with the rest of the potatoes and caramelized onions. Place all the balls on a plate and rest in the fridge for 24 hours. The next day when serving, cut into quarters, drizzle some olive oil and lemon juice and sprinkle cinnamon on top.