Over the past few weeks I have come to realize something about myself. If there is ever an option to add caramelized onions to ANY dish (a burger, grilled chicken, steak, etc.) I always find myself ordering it! Why is it that my taste buds take such pleasure in eating this savory yet sweet delight?! In honor of my recent obsession, today’s recipe will feature none other than the widely acclaimed caramelized onions. (Even simply typing the words makes my mouth salivate!) Knowing my adventurous hubby would be quite famished from his 6 day mountain climbing expedition, I wanted to have a tasty snack ready for him when he came home from work. Something tells me this hummus won’t be around here for too long. Hope you enjoy!
Caramelized Onion Hummus
In honor of my recent obsession, today's recipe will feature none other than the widely acclaimed caramelized onions.
- 2 medium onions cut in have and sliced in ½-inch slices
- 3 T. olive oil
- ½ t. salt
- ¼ t. pepper
- ¼ c. tahini
- 1 large lemon juice
- Caramelized onions divided
- ½ t. onion powder
- ¼ t. cumin
- 1 clove garlic
- ½ t. salt
- 2 c. garbanzo beans
- 1 T. water
- Over medium heat cook onions, salt and olive oil for about 15-20 minutes. Once it looks like onions are completely cooked, crank up the heat to Medium-High to brown the onions. Do this for the last 2-4 minutes of cooking.
- If you would like to start with dried garbanzo beans, which I highly encourage, place a bag of dried beans in a pot and cover 2-3 inches over the beans with water. Bring beans to a boil and then reduce to a simmer and leave for 1-1 ½ hours. You want the beans to mush easily when pressed between fingers. If you need to simmer a little longer, then do it—it will be worth your wait!
- In food processor, combine tahini and lemon juice. Process 1 minute. Scrape sides and then process another 30 seconds.
- Add ½ of carmelized onions, garlic, onion powder, cumin and salt. Process 30 seconds. Scrape sides and process another 30 seconds.
- Add ½ of drained garbanzo beans and process 1 minute. Add other ½ of beans and process 1-2 minutes more. If too thick, add water.
- Lastly, add in ½ of remaining caramelized onions. Pulse a few times to leave a few chunks of onions in the hummus.
- Serve with remaining onions on top. Enjoy!