Caramelized Onion Hummus
A creamy chickpea dip blended with slowly cooked golden onions, tahini, lemon, and garlic.
Equipment
- Large skillet
- Food processor
- Wooden spoon
Ingredients
Main Ingredients
- 1 large white onion sliced thin
- 1 can (15 oz) chickpeas drained and rinsed
- 3 tbsp olive oil, divided 2 tbsp for the onions, 1 tbsp for drizzling
- 3 tbsp tahini or Greek yogurt for a lighter dip
- 1 lemon zested, then juiced
- 2 cloves garlic minced
- ½ tsp salt plus more to taste
- ¼ tsp black pepper to taste
- 2 tbsp water plus more as needed
- 1 tbsp paprika and chopped parsley for garnish
Instructions
Cooking
- Start the onions. Warm 2 tablespoons of the olive oil in a large skillet over medium heat. Add the sliced onion and a pinch of the salt.
- Caramelize. Stir with a wooden spoon every few minutes for 20 to 25 minutes, until the onions are deep golden and sticky. Splash in a little water if they catch on the pan.
- Cool. Move the onions to a plate and let them cool for about 10 minutes so they do not thin the dip.
- Blend. Add the chickpeas, tahini, lemon zest, lemon juice, garlic, and cooled onions to a food processor and blend for about 1 minute.
- Adjust. Blend in water a spoonful at a time until smooth and spoonable, then season with the remaining salt and black pepper.
- Serve. Spread into a bowl, drizzle with the remaining 1 tablespoon of olive oil, and top with paprika and parsley.
Notes
Substitutions: Greek yogurt can replace the tahini for a lighter, tangier dip. Yellow onions work in place of white.
Tips: Use a wide pan, keep the heat at medium, and salt early. Rinse the chickpeas well. Add a pinch of cayenne for heat.
Storage: Refrigerate in an airtight container within 2 hours and eat within 3 to 4 days. Stir and add a little olive oil before serving.