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Caramelized Onion Hummus Recipe

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This Caramelized Onion Hummus is a rich and flavorful twist on traditional hummus, combining sweet, deeply caramelized onions with creamy chickpeas and tahini. Perfect as a dip or spread, it features a long, slow cooking process for the onions to develop their natural sugars, enhancing the hummus with a savory sweetness balanced by garlic and lemon juice.

Ingredients

Caramelized Onions

  • 3 large sweet onions, thinly sliced
  • 6 tablespoons unsalted butter
  • ½ teaspoon dried thyme
  • Kosher salt and pepper, to taste

Hummus

  • 2 (14 ounce) cans chickpeas, drained and rinsed
  • ½ cup tahini
  • 4 garlic cloves, minced
  • ½ lemon, juiced
  • ¼ to ½ cup ice water

Toppings

  • Fresh thyme for topping
  • Olive oil for drizzling
  • Reserved ¼ cup chickpeas
  • Remaining caramelized onions

Instructions

  1. Caramelize the Onions: Heat the butter in a large skillet over medium heat until melted. Add the thinly sliced onions with a generous pinch of salt, pepper, and dried thyme. Cook for 10 to 12 minutes, stirring frequently, until onions begin to soften.
  2. Slow Cook Until Deeply Caramelized: Reduce heat to low and continue cooking, stirring often, for 1 to 2 hours until onions are dark brown and caramelized to your desired level. Monitor closely to avoid burning, adding a splash of water if pan becomes dry. Let onions cool slightly when done.
  3. Prepare the Chickpeas: In a food processor, place most of the chickpeas (reserving about ¼ cup for topping) and pulse until they start to break down.
  4. Combine Ingredients: Add tahini to the food processor and blend to combine smoothly. Follow with the minced garlic, lemon juice, and season with salt and pepper. Add in three quarters of the caramelized onions and blend again.
  5. Adjust Texture with Ice Water: Stream in the ice water gradually, about ¼ cup at a time, blending until the hummus reaches a smooth, creamy consistency.
  6. Serve and Garnish: Spread the hummus on a serving plate or bowl. Top with the reserved chickpeas, fresh thyme sprigs, remaining caramelized onions, and a drizzle of olive oil. Serve immediately and enjoy!

Notes

  • Keep stirring and monitoring the onions during caramelization to prevent burning.
  • Add water as needed during onion cooking if the pan gets too dry.
  • Adjust ice water quantity to achieve preferred hummus consistency.
  • This hummus stores well refrigerated for up to 3 days; bring to room temperature before serving.
  • Use sweet onions like Vidalia or Walla Walla for best caramelization and flavor.
  • For a deeper flavor, use smoked paprika or cumin to the hummus if desired.

Find it online: https://cozyplatter.com/caramelized-onion-hummus-recipe/