Savory Caramelised Onion Hummus
A mouthwatering twist on the classic Middle Eastern dip that combines creamy hummus with rich and sweet caramelised onions.
Servings: 4 servings
Equipment
- Skillet
- Food Processor
Ingredients
Main Ingredients
- 1 can (15 oz) Canned Chickpeas Drain and rinse before use.
- 2 medium Caramelised Onions Sautéed until golden brown.
- 2 cloves Garlic Minced.
- 3 tablespoons Olive Oil Extra virgin recommended.
- 2 tablespoons Fresh Lemon Juice Freshly squeezed for best flavor.
- 2 tablespoons Tahini Stir well before measuring.
- to taste Salt Adjust according to preference.
- 1/2 teaspoon Ground Cumin
Garnish
- to taste Fresh Parsley Chopped, for garnish.
Instructions
- Gather all ingredients: canned chickpeas, onions, garlic, olive oil, lemon juice, tahini, salt, cumin, and parsley.
- Slice the onions thinly. Heat 2 tablespoons of olive oil in a skillet over medium-low heat. Add onions and a pinch of salt, stirring occasionally.
- Cook onions slowly for 20-30 minutes until golden brown and soft. Stir occasionally to prevent burning.
- Drain and rinse the canned chickpeas under cold water.
- Once onions are caramelised, let them cool slightly. Reserve some for garnish if desired.
- In a food processor, combine chickpeas, caramelised onions, minced garlic, tahini, lemon juice, ground cumin, and salt. Pulse to combine.
- While processing, drizzle in the remaining tablespoon of olive oil. Add water if the hummus is too thick.
- Taste and adjust seasoning as needed. Blend again to incorporate adjustments.
- Transfer hummus to a serving bowl. Drizzle with olive oil and sprinkle with parsley. Add reserved onions for garnish if desired.
- Serve with pita bread, vegetable sticks, or crackers. Enjoy immediately or refrigerate until ready to serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days. Can be frozen for up to three months.