Get a pan on medium-low heat and add half the olive oil.
Add 100gr. of onion and caramelise for approximately 15-20 minutes.
Remove pan from the heat and transfer the caramelised onion to a plate.
Let it cool down completely.
Add white taramas, two kinds of onion and lemon juice in a blender.
Blend until smooth.
Mix olive oil and sunflower oil into a jug.
Pour them slowly into the mixture, in steady stream, until dip has thickened.
From time to time, stop the blender and, with the aid of a spatula, press down any quantity of mixture that has remained on the sides of the blender.
Keep the sides of the blender clean.
Add cold water and blend again until smooth.
Taste.
Add more water or lemon juice, according to your preference.
Serve on slices of toasted bread or rusks.
Enjoy!