Caramelized Onion Hummus
A delicious twist on classic hummus with rich, sweet caramelized onions, perfect for snacking or as an appetizer.
Ingredients
For the Hummus
- 1 large white onion, sliced thin For caramelizing
- 1 15-ounce can chickpeas, drained and rinsed
- 2-4 tablespoons olive oil, plus extra Use for cooking onions and drizzling for serving
- 3 tablespoons tahini Can be substituted with Greek yogurt if desired
- 1 each lemon zest From one lemon
- 1 each lemon juice From one lemon
- 2 cloves garlic Adjust to taste
- to taste salt and black pepper For seasoning
- to taste paprika and chopped parsley For garnishing
Instructions
Caramelizing the Onion
- Heat 2 tablespoons of olive oil in a pan over medium heat.
- Add the sliced onion and a pinch of salt.
- Stir the onions often, cooking for about 15-20 minutes until they are golden brown and caramelized. If they start to stick to the pan, add a little more olive oil or water.
- Once done, remove from heat and let cool.
Making the Hummus
- Combine the chickpeas, tahini, lemon zest, lemon juice, garlic, and cooled caramelized onions in a food processor.
- Blend until smooth. Add water as needed for desired consistency.
- Taste and season with salt and black pepper to your liking.
Serving
- Serve the Caramelized Onion Hummus in a bowl, drizzled with extra olive oil and garnished with a sprinkle of paprika and chopped parsley.
- It pairs wonderfully with pita bread, fresh veggies, or crispy crackers.
- It can also be spread on sandwiches for an added flavor boost.
Notes
For richer flavor, use a mix of white and yellow onions. Rinse chickpeas well to remove canned taste. Adjust garlic for preference. Add cayenne for spiciness. Leftovers can be stored in an airtight container in the refrigerator for up to a week.