Put the chickpeas into a sieve and rinse thoroughly under running water, then soak overnight in a bowl of water.
Drain the chickpeas and bring to the boil in fresh water, together with the spiced onion. Skim off the foam, then cook for 40 minutes until soft. Remove the onion. Drain, rinse in cold water, and drain again.
Wash the pepper, remove the seeds and cut into 4 pieces. Lay them skin side up on a baking tray and put under the hot grill until the skin begins to darken and detach. Cover with a kitchen towel and leave to cool, then remove the skin.
Purée the chickpeas and the pepper with the rapeseed oil, in the food processor.
Mix the chickpea paste with the remaining ingredients. If it is too thick, add a little water. Refrigerate until serving.
Serve garnished, with freshly chopped parsley.
Tip: serve the hummus with fresh naan bread, pita bread or toasted baguette slices.