Onions peel and cut into slices. Heat 3 tablespoons of oil in a frying pan, add onions and sauté while turning, sprinkle with sugar and allow to caramelize. Deglaze with vinegar, bring to the boil and simmer over a low heat for 3-4 minutes. Season with salt and pepper. Remove from the stove
Wrap the tortillas in foil and heat them in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 15 minutes. Meanwhile peel and finely chop the garlic. Pour chick peas into a sieve and drain well. Put the chick peas, garlic, lemon juice and 10 tbsp. water into a high mixing bowl and puree finely with a blender. Season with 1/2 tsp salt. Stir in sesame paste and 4-5 tbsp. oil
Put the peppers in a sieve, drain well and cut into pieces. Pour the artichokes into a sieve, drain and cut in half or in thirds depending on size. Wash the parsley, shake dry and cut finely
Take tortillas out of the oven and out of the foil and place them side by side on a work surface. Spread hummus evenly on top, leaving a free edge. Spread caramelized onions, peppers and artichokes evenly on top. Sprinkle with parsley. Arrange on shelves or roll up as desired