Sweet & Smoky Caramelized Onion Hummus

Sweet & Smoky Caramelized Onion Hummus

This caramelized onion hummus comes together easily by topping rich and creamy hummus with sweet and smoky caramelized onion. This recipe makes about 1.5 cups of bean dip which is enough for roughly 6 servings (0.25 cups per serving).

Course Appetizer

Cuisine Balkan, Fusion, Mediterranean, Middle Eastern

Keyword Beans, Dip, Legumes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 288kcal

Equipment

food processor

Ingredients

hummus

450 grams canned chickpeas approximately 15oz (a small can), and reserve the canning liquid
4 cloves garlic
4 tablespoons tahini
2 tablespoons olive oil
2 tablespoons lemon
2 teaspoons cumin
0.25 teaspoon cayenne
1 teaspoon salt or more to taste

caramelized onion topping

2 cups yellow onion thinly sliced
0.25 cup vegetable oil
3 tablespoons tomato paste
2 teaspoon smoked paprika
2 teaspoon summer savory or thyme
0.5 teaspoon salt

Instructions

caramelized onion

Thinly slice the onions.
Add all the ingredients to a skillet and heat over medium-high heat until the onions turn translucent and begin to reduce in volume.
Turn down the heat to medium-low and continue sautéing, stirring frequently until the onions are significantly reduced in volume and caramelized.

hummus

Add all the ingredients (except the canning liquid) to the bowl of your food processor.
Pulse until smooth. If the hummus is too thick, add 0.5 - 1 tablespoon of canning liquid at a time and pulse until smooth.
Taste and adjust salt as desired.
Spread the hummus out with a spoon in a large, shallow bowl and set aside until the caramelized onions are ready.
When the caramelized onions are ready, spoon them out over the hummus.

Nutrition