Caramelized Onion Hummus.
We adore this caramelized onion hummus! Caramelize a few onions and blend them up with chickpeas, lemon, tahini and garlic for the ultimate dip. Serve with pita chips, crackers, pretzels, veggies or even use as a spread!
How to make hummus better??
Cue all the exclamation points.
I don’t mean to shout but why haven’t I been eating caramelized onion hummus my entire life?
Things need to change. ASAP.
Hummus is one of the greatest foods on earth. It can be a dip. A spread, A dressing. Just about anything! The flavors are wonderful – plain hummus is delicious. But other varieties work too. And there is really no way around it: it’s just fabulous to always have in your fridge.
So I took the time to caramelize a bunch of onions and throw them right into the food processor while blending the hummus. It’s no secret that I’ve been obsessed with everything “french onion” flavored for the last few years. Caramelized onions bring such a wonderful depth of flavor to just about any dish – with their sweet and savory bite. I can’t think of any dish I don’t want caramelized onions in or on.
The only pain is actually caramelizing them. If you’ve made my caramelized onion dip (the best dip ever!), then you know it takes some time. They are high maintenance. They need some babysitting. Also, your entire house will smell like caramelized onions but is that really a problem?
We should make a caramelized onion candle.
Look at how creamy dreamy smooth this hummus is!!
Every bite of this hummus is so perfectly packed with flavor. It’s great with pita chips, vegetables, a spread on sandwiches – you can’t go wrong. It gets devoured at parties, can be used for your lunchtime meal or works when you need a quick snack before dinner.
Good enough to eat with a spoon!
Caramelized Onion Hummus
Caramelized Onion Hummus
- Heat the butter in a large skillet over medium heat. Once melted, stir in the onions with a big pinch of salt and pepper and the thyme. Cook for 10 to 12 minutes, stirring often, until the onions begin to soften. Turn the heat down to low and cook, stirring often, until the onions are dark brown and caramely, anywhere from 1 to 2 hours, or until the onions reach the color you desire.
- This will take a while and the onions are apt to burn. Keep an eye on them and stir often, reducing the heat when needed. Add a splash of water to the pan if it gets too dry at any time. When finished, let the onions cool slightly.
- Place most of the chickpeas (I reserve about ¼ cup for topping) in a food processor and pulse and blend until they begin to break down. Add in the tahini and blend to combine.
- Add in the garlic, lemon juice and a big pinch of salt and pepper. Add in three quarters of the caramelized onions and blend. Blend in the ice water, streaming in ¼ cup at a time, until smooth and creamy.
- Spread the hummus on a plate or bowl. Top with the extra chickpeas, fresh thyme and the remaining caramelized onions. Drizzle on some olive oil. Serve!