I feel like the beginning of all my posts until this quarantine sitch is over is going to be “THINGS YOU CAN MAKE HOMEMADE THAT YOU MIGHT NOT TYPICALLY MAKE OTHERWISE!!”
Because let’s be real for a second..we have the time right? Too much time.
First step to this recipe is to caramelize onions. Caramelized onions are truly one of my favorite things ever. The sweet and savory combination is just the best.
Start with one large onion. I used my hand for reference.
Slice it up thin, and saute in a medium skillet with a combination of butter and olive oil. You could definitely just use extra olive oil but I like the richness butter adds. Also, everything is just better with butter 🙂
The cooking process of caramelized onions. I cook them over medium low heat, stirring somewhat frequently. You want the color to develop nice and slowly.
I like to season my caramelized onions with salt, pepper, and a pinch of red pepper flakes.
Now its time to make the hummus which is the easy part. Everything goes in the food processor. If you don’t have a food processor you can use a blender but depending on the power of your blender you may want to blend it in two batches.
In goes the caramelized onions (i reserved a couple spoonfuls to garnish but that is optional) chickpeas, tahini, garlic, salt, pepper, lemon juice, and olive oil. Blend until nice and smooth.
I like to add a bit of water until I get to the consistency that I prefer.
Next step is to devour!! These hummus is really so delicious. The caramelized onions really elevate the flavor. Enjoy with veggies, pita chips, pretzels, crackers, on a piece of toast, the options are endless.
Caramelized Onion Hummus
Makes about 3 Cups
- 1 large yellow onion, thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp red pepper flakes
- salt and pepper
- 2 cups chickpeas, drained and rinsed
- 1/3 cup tahini paste
- 2 cloves garlic
- 2 tbsp olive oil
- juice of 1 lemon
- optional garnish: chives, more olive oil, paprika, caramelized onions
- In a skillet over medium heat, saute onion in butter and olive oil. After about 3 minutes, add in red pepper flakes, salt, and pepper (a generous pinch of each) and cook over medium low heat, stirring occasionally, for about 25 minutes. You want them to be nice and caramelized, think a deep golden brown color. Allow to cool slightly.
- In a food processor, add in chickpeas, tahini, garlic, the caramelized onions (reserve a tablespoon or so for garnish if desired), lemon juice, olive oil, salt and pepper (again, a generous pinch of both). Blend. Add about ⅔ cup water to get to the consistency that you prefer.
- Pour in a bowl and garnish with desired toppings. Serve at room temperature.
-Note: this hummus will last stored in the refrigerator for about 4 days. Bring to room before serving for results.
So so good. I hope you try this recipe out, let me know what you think:)