Caramelized onion hummus
Hummus is a smooth purée made from chickpeas and tahini. It is commonly served as a dip, spread, or part of a mezze-style meal. In this version, slow-cooked caramelized onions are blended into the hummus, adding depth and a mild sweetness.
Hummus is a smooth purée made from chickpeas and tahini. It is commonly served as a dip, spread, or part of a mezze-style meal. In this version, slow-cooked caramelized onions are blended into the hummus, adding depth and a mild sweetness.
Ingredients
1 portion
Caramelized onions:
- 3yellow onions
- 2tbspbutter
- 1tbspcooking oil
- 1/2tspsalt
- 1tspsugar
- 3garlic cloves, minced
- 1tbspbalsamic vinegar
- 1tspsoy sauce
Hummus:
- 1canchickpeas
- 3tbsptahini
- 1/2lemon, juice
- 2tbspolive oil
- 1/2tspsalt
- 1/2tspcumin
- 1/4tspground pepper
- 3-4ice cubes
- 1/2dlwater, ice cold
Directions
Start with caramelizing onions. Peel and slice the onions into about 1 cm thick slices.
Heat butter in a wide pan over medium heat. When the butter has melted and started to foam, add the oil and onions. Stir to coat.
Reduce heat to medium-low and cook for about 1 hour. When the onions start to brown, add salt and sugar. Continue cooking, stirring regularly until the onions are soft, golden, and deeply caramelized.
Finely dice the garlic and add it during the last 10 minutes of cooking.
Stir in balsamic vinegar and soy sauce. Scrape the bottom of the pan to release any browned residue. Remove from heat and let cool.
Place chickpeas, tahini, lemon juice, salt, olive oil, cumin, pepper, ice cubes, and the cooled onions in a blender or food processor.
Blend until smooth. Add cold water gradually until the desired consistency is reached.
Transfer the hummus to a serving bowl. Top with reserved caramelized onions, olive oil, and a few whole chickpeas if desired.
Serve with bread, flatbread, or raw vegetables.