We adore this caramelized onion hummus. Slowly caramelize onions, then blend them with chickpeas, lemon, tahini and garlic for an irresistible dip. Serve with pita chips, crackers, pretzels, vegetables or use as a sandwich spread.
How can you make hummus even better?
CARAMELIZED ONIONS!
I don’t mean to shout, but why haven’t I been eating caramelized onion hummus my whole life? It’s time to change that.
Hummus is one of the most versatile foods: a dip, a spread, a dressing. Plain hummus is delicious, but adding other flavors gives you an entirely new experience. Caramelized onions bring a sweet, savory depth that elevates the classic hummus into something truly special.
Caramelizing onions takes time and attention. If you’ve tried other caramelized onion recipes, you know they require patience and occasional stirring so they don’t burn. The payoff is worth it: rich, deeply flavored onions that transform simple chickpeas into a luxurious spread.
The process is straightforward: cook onions slowly in butter with a touch of thyme, then let them cool slightly before adding to the food processor. Combine most of the chickpeas with tahini, garlic and lemon, then blend in the caramelized onions and a bit of ice water until smooth and creamy.
This hummus is luxuriously smooth. It’s perfect for parties, makes a smart addition to lunches, and is an easy snack any time. Top it with reserved chickpeas, fresh thyme, remaining caramelized onions and a drizzle of olive oil for a beautiful presentation.
Every bite is packed with flavor. Use it as a dip for vegetables and chips, spread it on sandwiches, or simply enjoy it by the spoonful.
Good enough to eat with a spoon!
Caramelized Onion Hummus
Caramelized Onion Hummus
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Ingredients
- 3 large sweet onions, thinly sliced
- 6 tablespoons unsalted butter
- ½ teaspoon dried thyme
- Kosher salt and pepper, to taste
- 2 (14-ounce) cans chickpeas, drained and rinsed
- ½ cup tahini
- 4 garlic cloves, minced
- ½ lemon, juiced
- ¼ to ½ cup ice water
- Fresh thyme for topping
- Olive oil for drizzling
Instructions
- Heat the butter in a large skillet over medium heat. Add the sliced onions with a big pinch of salt, pepper and the thyme. Cook 10–12 minutes, stirring often, until the onions begin to soften.
- Reduce heat to low and continue to cook, stirring often, until the onions are deeply brown and caramelized, 1–2 hours. Watch them closely so they don’t burn; add a splash of water if the pan gets too dry. Let cool slightly.
- Place most of the chickpeas (reserve about ¼ cup for topping) in a food processor and pulse until they begin to break down. Add the tahini and blend to combine.
- Add the garlic, lemon juice and a generous pinch of salt and pepper. Add three quarters of the caramelized onions and blend until incorporated. With the processor running, stream in the ice water a little at a time until the hummus is smooth and creamy.
- Spread the hummus on a plate or shallow bowl. Top with the reserved chickpeas, fresh thyme and the remaining caramelized onions. Drizzle with olive oil and serve.
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