Caramelized Onion Hummus
Take your hummus to the next level with the addition of sweet and delicious caramelized onions. This dip is healthy, a snap to put together and is fantastic served with pita chips, crusty bread or a topping on a veggie sandwich.
PREP TIME
10 minutes
COOK TIME
20 minutes
Ingredients
For the caramelized onions:
1 tablespoon olive oil
1 medium sweet onion, diced
1 tablespoon sugar
1 teaspoon balsamic vinegar
For the hummus:
1 15-ounce can garbanzo beans, rinsed and drained
2 tablespoons tahini paste
2 cloves garlic, very finely minced
3 tablespoons fresh lemon juice
1 teaspoon sea salt
1/3 cup olive oil, plus more if needed
1 tablespoon olive oil
1 medium sweet onion, diced
1 tablespoon sugar
1 teaspoon balsamic vinegar
For the hummus:
1 15-ounce can garbanzo beans, rinsed and drained
2 tablespoons tahini paste
2 cloves garlic, very finely minced
3 tablespoons fresh lemon juice
1 teaspoon sea salt
1/3 cup olive oil, plus more if needed
Directions
Make the caramelized onions: heat a skillet to medium and add the olive oil. Add the onion and sauté until the onions begin to soften and turn a caramel color, stirring every five minutes. The total process should take about 15-20 minutes. Add the sugar and vinegar and cook for another 2-3 minutes, until the liquid from the vinegar cooks off. Remove from heat and set aside.
To make the hummus, pulse the beans, tahini, garlic, lemon juice and salt in a food processor until combined. Add about 1/2 cup of the onions and pulse to blend. Slowly drizzle in olive oil and continue to pulse until the mixture becomes smooth. If the hummus seems too thick at this point, you can add a little more oil until you get he consistency you like.
You can serve this hummus right away or store in an airtight container, refrigerated, for up to five days.
To make the hummus, pulse the beans, tahini, garlic, lemon juice and salt in a food processor until combined. Add about 1/2 cup of the onions and pulse to blend. Slowly drizzle in olive oil and continue to pulse until the mixture becomes smooth. If the hummus seems too thick at this point, you can add a little more oil until you get he consistency you like.
You can serve this hummus right away or store in an airtight container, refrigerated, for up to five days.
Looking for inspiration? Try these recipes:
Southwest Breakfast Egg Muffins
Kale Chinese Chicken Salad
Gnocchi with Pancetta, Sun-dried Tomatoes and Spinach
